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so this thing doesnt die after 2 recipes....
Spicy oven "fried" chicken.
makes 2 thighs, adjust up for more
1/2 cup flour
2 chicken thighs, bone in with skin
1/4 hot sauce (frank's red hot is my personal favorite. use your's)
2 splashes worcestershire sauce (lea & perrin's, again, personal choice)
onion powder
garlic salt
pepper (fresh ground is best)
dried basil
paprika
2 1 gallon ziploc bags
put the hot sauce and worcestershire sauce in on of the bags, add the thighs, move them around until coated with the sauce mixture, squeeze out the air and seal (if you have time, let it marinate for hours, but it works fine if you just coat them while you get the rest of the stuff together)
preheat the oven to 375 f
mix the flour and spices in the other bag
put a wire cooling rack on a cookie sheet, line the sheet with foil to save on cleanup. Make sure the cookie sheet is the kind with sides, this is to cathc grease that drips off the chicken.
take the chicken from the sauce mix and drop it into the bag with the flour. shake it up until all of the chicken is coated in flour mix, then let it set for a few minutes (the flour sticks better this way)
take the chicken out of the bag and shake off any excess flour. any extra will end up on a hot cookie sheet and it will smoke. bad.
put the chicken on the cooling rack and place in the oven for 20 minutes on the top rack. turn it over at least twice.
As the chicken cooks, the fat melts and essentially fries the breading. i usually finish off with a couple of minutes on each side under the broiler. this makes the breading and sking roughly the same texture as KFC skin. only really spicy :)
the sauce/bread combo works well in deep frying too, if you want to go that route. you may wany to mix some egg in with the sauce to help it adhere.
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