Spicysouthernbarbecuedchicken Recipes

SOUTHERN FRIED BARBECUE CHICKEN

Steps:

• An American classic with a little twist from below the South, this crisp and smoky chicken is sure to become a barbecue favorite.
• In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
• In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
• Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
• Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
• Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
• Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
• Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.

SPICY SOUTHERN FRIED CHICKEN

Steps:

• Wash chicken and pat dry with paper towels.
• In small bowl, combine hot pepper sauce, black pepper, seasoned salt and poultry seasoning.
• Place chicken in plastic bag and pour mixture over.
• Toss to coat well, seal bag and refrigerate for 6 hours or overnight.
• Turn chicken pieces occasionally.
• Place flour in plastic bag.
• Heat oil to 340° in large deep skillet to 1/2 the depth of the pan.
• Remove chicken from marinade and dredge in flour until well coated.
• Fry a few at a time so as not to crowd for 15 minutes.
• Turn and fry 12 to 15 minutes more or until done.
• Drain on paper towels before serving.

SOUTHERN BARBECUED CHICKEN

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool., Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

OVEN-STYLE BARBEQUED CHICKEN

Steps:

• In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
• Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
• Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

SPICY SOUTHERN BARBECUED CHICKEN

Steps:

• Combine all ingredients except chicken in a saucepan.
• Simmer for 15 minutes.
• Wash chicken and pat dry.
• Place chicken on a large platter.
• Brush chicken with 1/2 of sauce mixture.
• Cover with plastic wrap and marinate in refrigerator for 1 hour.
• Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
• Turn oven down to 350° F and add the remaining sauce to the chicken.
• Cover the chicken with aluminum foil and continue baking for 30 minutes.

SPICY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for a least 1 hour or up to 4 hours.
• In a bowl, combine the buttermilk and Tabasco sauce and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
• Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
• In a deep cast-iron fry pan over medium-high heat, heat the oil to 350 degrees. Preheat an oven to 200 degrees. Line a baking sheet with paper towels.
• In a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoon pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.).
• Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325 degrees until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.