Ingredients
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1/3 cup flour
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1/4 teaspoon seasoning salt (I use Johnnie's)
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1 tablespoon chili powder
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1/4 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon milk
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1 tablespoon louisiana hot sauce, optional as well
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1 large broiler (coats 6-8 large chicken pieces) or 1 large broiler-fryer chicken, cut into chicken pieces (coats 6-8 large chicken pieces)
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3 -4 tablespoons butter
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1 egg
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1 (1 1/4 ounce) envelope taco seasoning mix, or homemade
Instructions
- In two (doubled) brown paper lunch sacks, combine dry ingredients (first seven or *eight including the red pepper flakes); shake well to mix.
- In shallow bowl, beat eggs, milk and hot sauce.
- Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat.
- Set on plate or sheet as you go.
- Then after all are coated, shake each piece again in the flour mixture.
- Place bone sides down onto greased, foiled-lined shallow baking pan or sheet.
- Spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. Then bake for 15 minutes so it can “setâ€, then baste each piece well with melted butter.
- Bake, uncovered, at 350ºF for a total of 55-60 minutes or until done and juices run clear.
- (When I did leg-thigh quarters, they took exactly 59 minutes).
- If pieces are small, they will take less time, of course, so check.
- Don’t over bake it.
- Now kick back, have a beer, relax and don’t worry about it!
- It doesn’t stick or even need to be turned! (Don’t turn it BTW).
- Prepare the rest of your sides and…ENJOY!