TWICE BAKED BARBECUED CHICKEN
Photo is my own. From a cook named Mel with changes.
- 2 chicken drumsticks, 6 thighs or whatever you like, skinless
- cup unsifted flour
- teaspoon salt
- tablespoons margarine or butter melted
- cup onion, chopped fine
- clove garlic, minced
- cup catsup
- tablespoons light brown sugar
- fresh lemon juice
- cup water
- tablespoons worcestershire sauce
- teaspoon cayenne pepper
- teaspoon dry mustard
Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat.Then place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Now drizzle them with 1/4 cup butter. Bake in the oven 30 minutes.