Crispy Barbecue Style Chicken Food

CRISPY GRILLED CHICKEN THIGHS

Steps:

• Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

KITTENCAL'S EASY OVEN-BAKED BARBECUED CHICKEN

Steps:

• Set oven to 350 degrees F (set oven rack to bottom position).
• Grease a jelly-roll pan (it is best to cook the chicken on a rack that fits in the jelly-roll pan, if you do not have a rack then just sit the chicken in the pan).
• Pat chicken dry using paper towels, then place skin-side down on the jelly-roll pan.
• Season the chicken with seasoned salt, garlic powder and black pepper.
• Turn skin-side up and season again.
• Cover the pan with foil and bake for 45 minutes.
• Remove from oven and carefully drain all fat from the pan.
• Pour the barbecue sauce over the chicken turning the pieces over to coat with the sauce (place skin-side up again in pan).
• Return to oven UNCOVERED and bake for about 30 minutes more or until if cooked through.

CRISPY BARBECUE CHICKEN DINNER

Steps:

• Preheat oven to 400°F. Toss coleslaw blend and dressing; cover. Refrigerate until ready to serve.
• Place barbecue sauce and coating mix in separate pie plates or shallow dishes. Dip chicken in barbecue sauce, then in coating mixture, turning over to evenly coat both sides of each chicken piece. Place in single layer in aluminum foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
• Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and corn.

CRISPY BARBECUE CHICKEN TENDERS

Steps:

• In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce.

CRISPY BAKED BARBECUED CHICKEN

Steps:

• Oven temp 375F degrees.
• Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, and celery seed.
• Season chicken with salt and pepper.
• Brush each chicken piece with melted butter.
• Roll in crumb mixture to coat.
• Arrange chicken, skin side up and so pieces don't touch, in a shallow baking pan.
• Sprinkle with any remaining crumb mixture.
• Bake, uncovered, in a 375 oven about 50 minutes or till tender.
• Do Not Turn!
• Makes 6 servings.

CRISPY BARBECUE CHICKEN

Steps:

• Preheat oven to 400°F
• Place barbecue sauce and coating mix in separate pie plates or shallow dishes. Dip chicken in barbecue sauce, then in coating mixture, turning over to evenly coat both sides of each chicken piece. Place in single layer in aluminum foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
• Bake 20 minute or until chicken is cooked through (170°F).

CRISPY BAKED BARBECUE CHICKEN

Steps:

• Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne.
• Season each chicken piece with salt and pepper.
• Roll in the melted butter, then into the crumb mixture to coat.
• Arrange skin side up in a shallow baking pan, making sure that pieces don't touch.
• Sprinkle with any remaining crumbs and bake at 375*F for 50 minutes.

BBQ GLAZED CRISPY CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 375. If you have a convection oven, I highly recommend using that setting for this recipe. I have tested without a convection oven and while it did produce comparative results, the chicken was crispier when using convection.
• Rinse drumsticks and pat dry to ensure that you get as much moisture off of the surface of the chicken as possible. Place on a paper towel and set aside.
• Pour the cornstarch into a large Ziploc bag and close. Shake the bag to break up any lumps of cornstarch and to coat the inside of the bag. (I like to use the large freezer bags, but if you don't have any you can use sandwich bags and work in batches).
• Open the Ziploc bag and insert the drumsticks. Seal the bag again and try to leave a good amount of air in the bag. Give the bag a good shake to evenly coat the meat.
• In a medium size pan with high sides, heat the oil over medium-high heat until small wisps of smoke appear on the surface. (You want to make sure that the depth of your oil is about a 1/4 inch; so the amount of oil you use is subject to the size of your pan)
• Working in batches, fry the chicken for about 3-4 minutes per side or until the crust is just starting to brown. Transfer to a cooling rack placed over a paper towel to drain.
• Line a cookie sheet or baking pan with foil and place a cooling rack on top of the foil. You can use the same cooling rack that you used to drain the chicken. Place the chicken on the cooling rack.
• With a pastry or basting brush, paint the drumsticks with your favorite BBQ sauce. (I use a ketchup based sauce like Cattlemen's. I found it best to put a light coating of sauce on the meat to impart that hint of backyard BBQ without over powering the flavor of the chicken).
• Place the drumsticks in the pre-heated oven and bake/roast for about 30 minutes.
• Remove from oven and allow the drumsticks to sit for about 5 minutes to cool slightly before serving.

BARBECUE CHIP CHICKEN

Steps:

• Preheat oven to 400°F.
• In a shallow bowl, combine dressing, garlic powder and red pepper.
• Place crushed potato chips in another shallow bowl.
• Dip chicken into the dressing mixture, then into the potato chips, coating both sides completely.
• Place on a rimmed baking sheet coated with non-stick cooking spray.
• Bake 20-25 minutes or until chicken is done.

TWO-INGREDIENT CRISPY OVEN-BAKED BBQ CHICKEN

Steps:

• Preheat oven to 400.
• Coat the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
• Remove chicken from oven and turn the temperature of the oven up to 425.
• Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
• Remove rom oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
• Remove from the oven again and baste again, for a total of 3 times, and place back in oven for 7 more minutes.
• If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3 to 5 minutes, until it's more crdispy.

BARBECUE CHIP CRUSTED CHICKEN

Steps:

• NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
• Preheat the oven to 300 degrees.
• Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
• Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
• Heat the olive oil and sauté the chicken until browned.
• Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.

CRISPY BARBECUE STYLE CHICKEN

Steps:

• Combine ketchup ,vinegar,water,dry mustard and Worcestershire sauce in a shallow dish.
• Place "Basic Coating Mix" in another shallow dish.
• Place flour in a separate shallow dish.
• Dust chicken pieces with flour.
• Dip in ketchup mixture,then in "Basic Coating Mix".
• Place coated pieces on a large greased baking sheet.
• Bake at 400 degrees F for 40-45 minutes until done.