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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.

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I'mPat November 25, 2010

Even the picky eaters liked it. I did thighs and legs along with “Best Baked Bean� 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.

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Sandy in Dayton April 02, 2009

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

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Gumboot Gourmet November 21, 2006

Very easy, very tasty, 'nuf said!

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CASunshine September 29, 2006

MarieAlice's recipe description sums it all up. Can't ask for more than that in a recipe--thanks for sharing, and heed her advice about pieces not touching if you want to make sure the chicken stays crispy.

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ladyfingers June 01, 2006

Mummm...Thank you Marie Alice for sharing this wonderful recipe. We had this lovely chicken for dinner last night. It was so easy to make, tender, moist and so tasty. I will definitely be making this again.

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Baby Kato May 24, 2004
Crispy Baked Barbecue Chicken