Prep 10 mins
Cook 50 mins
This is a nice way of preparing chicken that is not too much trouble and very tasty.
- 1⁄2 cup fine dry breadcrumb
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon cayenne pepper
- 2 1⁄2-3 lbs broiler-fryer chickens, cut up
- 1⁄4 cup butter, melted
- 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.
I quartered a whole chicken and baked for 45 minutes at 175C fan forced for moist and tasty chicken. The only changes I made was to give the chicken a spray with cooking spray (if doing that add the spare crumbs after spraying) and I left the skin on, otherwise I think I may have a revolt on my hands :lol:, I would also recommend that you do not dip chilled chicken into the butter as it ceases up the melted butter (take out of the fridge about 30 minutes before dipping - you can always put back into the fridge after crumbing which I would also recommend to help them set). Cooked up nice and crispy but I would need to adjust the spices to suit us a little better. Thank you Tasty Tidbits, made for ZAAR Chef Alphabet tag.
Even the picky eaters liked it. I did thighs and legs along with â€œBest Baked Beanâ€� by Emily JMJ from this site for an indoor picnic. Thanks for this great and impressive recipe. My mother liked it and she is hard to please.
I'm not sure if I missed something, it wasn't really barbeque, but it was really good. We really enjoyed this nice & easy recipe & will be making it again. Thanks