My family loves this delicious barbecued chicken, and it took a few years to get the recipe tweaked just right. Simple seasonings and a winning cooking technique combine to make this the richest, most succulent and tender, barbecued chicken you will ever eat! I am happy to share my recipe with you. Enjoy!
Take a one gallon pot of cold water, add 1/2 cup of kosher salt, stir until the salt has disolved. (Do not use iodized salt.) Submerge the chicken pieces in the brine water. Refrigerate. Brine for no more than 2 hours, then remove the chicken pieces, rinse them and put them in the refrigerator until it is time to cook the chicken. You can do the brining in the morning and the cooking in the evening if you wish. Discard the brine.
Select a baking pan just large enough to hold all the chicken pieces, and line it with foil and spray it with Pam. Preheat the oven to 410 degrees. Place a flat pan on the bottom rack with about 1 inch of water. This pan will be below your chicken which is on the middle rack in the oven.
Season the brined chicken pieces with a sprinkle of pepper and garlic powder on both sides and dredge in the flour. Pre-heat a large non-stick skillet with some olive oil and fry the chicken until golden brown. As each piece browns, place it in the foil-lined baking pan.
Empty the entire bottle of barbecue sauce in a small mixing bowl. Add the whiskey and brown sugar and mix well. Spoon the sauce with a large tablespoon over the chicken until all pieces are covered.
Bake the chicken in the 410 degree oven for 15 minutes, then remove from the oven and turn the pieces over and spoon sauce over the chicken and return to the oven and bake 15 minutes more. Let chicken rest 5 minutes in the oven before you serve it.
Cook's Tip: Every oven is different. So watch the chicken closely the first time you make it. It is a very forgiving recipe and you can tweak this dish to your individual taste very easily. I would suggest you make it as written the first time, then tweak away if you feel the need. The pre-frying technique seals in the juices and makes the sauce stick to the skinless chicken. The pan of water, and the brining is a must do if you want, tender, juicy chicken. Enjoy!