Tuesday, October 1, 2019


6-8 chicken pieces, legs and thighs
1 tablespoon Frank’s original hot sauce
2 cups buttermilk
1 cup Bisquick
1 teaspoon each FRESH ground Sea salt and black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 cup crisco
1/4 cup butter
  • Whisk together the buttermilk and hot sauce.  Submerge chicken pieces in buttermilk mixture and chill in refrigerator for 8-24 hours.
  • Drain chicken WELL.  Discard marinade.
  • Preheat oven to 425°.
  • Whisk together Bisquick, salt, pepper and paprika in a large ziploc bag.
  • In a large baking dish that will hold the chicken pieces in a single layer, melt the crisco and butter in the oven.
  • Add chicken pieces to Ziploc bag, shaking until well coated.
  • Add chicken pieces skin side down to hot butter mixture.
  • Bake 45 minutes until skin is crisp.
  • Turn chicken and return to the oven for another 15 minutes until cooked through.
  • If desired make a gravy from the drippings and serve with mashed potatoes.

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