Prep 30 mins
Cook 40 mins
If you prefer a sweeter sauce increase the brown sugar, and you can double the sauce ingredients also, this recipe requires a 20-ounce bottle of ketchup :)
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 tablespoons garlic powder
- 1 1⁄2 tablespoons onion powder
- 1⁄2 tablespoon poultry seasoning (can use less poultry seaoning to taste)
- 2 teaspoons seasoning salt
- black pepper
- 10 -12 chicken pieces (can use less chicken)
- 1⁄4-1⁄3 cup vegetable oil (or as needed)
- 1 medium onion, finely chopped
- 1 tablespoon minced fresh garlic
- 2 teaspoons crushed red pepper flakes (or to taste) (optional)
- 1 (20 ounce) bottle ketchup (yes the whole bottle!)
- 1⁄4 cup light brown sugar, loosley packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Set oven to 325 degres.
- In a large bowl mix together flour, garlic powder, onion powder, poultry seasoning, seasoning salt and pepper to taste.
- Coat/season the chicken pieces with the spice mixture on all sides.
- Heat oil in a large Dutch oven over medium heat.
- Working in batches, add in the coated chicken pieces to the pot; fry about 5 minutes per side.
- Arrange the browned chicken in a large greased baking sheet.
- Bake for 20 minutes (bottom oven rack).
- Meanwhile pour off some of the fat from the pot leaving a couple of tablespoons.
- Add in onion, garlic and crushed chili flakes (if using) saute over medium heat for about 5 minutes.
- Add in all the ketchup from the bottle into the pot, then fill the bottle completely with water, then pour the water into the pot.
- Add in brown sugar, Worcestershire sauce and Dijon mustard; boil sauce until slightly thickened (about 15 minutes) stirring occasionally.
- Remove the chicken from the oven after 20 minutes of baking.
- Spoon some of sauce liberally over the chicken.
- Return to oven and bake until the chicken is cooked through (about another 20 minutes).
- Serve the chicken with the remaining sauce.