Sunday, September 11, 2011

BBQ Oven Fried Chicken


Barbecue sauce isn't just for the grill. Actually....I rarely use it on the grill. Mostly because one of my kids doesn't like barbecue sauce. She also doesn't like cheese (unless it's on pizza. but never 'extra cheese'), bacon (omg!!!....really?!) mayo, potatoes, rice, pasta, syrup, and most nuts. Seriously....she's nuts!! But....in her defense...out of all of us in the family....she eats the healthiest (except for her sweet tooth. At least she got ONE of my food genes). I don't remember her being all that picky when she was little (except when it came to peas....her whole little body shivered, all the way down to her toes (literally) in revolt to the taste of peas). I s'pose she grew into this neat little picky eater trait of hers. It can be challenging sometimes...making dinner. One loves cheese, one doesn't. One loves chocolate, the other can take it or leave it (have you ever in your life heard a girl...yes, a girl....say these words..."it's too chocolatey").  Try making lasagna in my house....one child loves it really saucy with barely any cheese and the other is the exact opposite. Sir Sportsalot has his likes and dislikes too. He's easy to please as long as it's not too fancy or unusual. American, Mexican, Italian...and Amercanized Asian are usually safe. As long as I don't twist up the recipes too much. (I think I've crossed that line in abundance these recent years.).

Thank God we all like chicken.

But sometimes....I just have to cook for me. (which is best done on nights when no one's home). As the girls get older and Sir Sportsalot gets busier with his sports stuff...that seems to be happening more often. And here's the double-edged sword. I don't know how to cook for one. Fine....we have leftovers. Sir Sportsalot won't eat leftovers (I've even tried telling him...'if you didn't eat it when I made it last night....technically, for you, it's NOT leftovers!'). The girls....they will if they think to look in the fridge. That leaves at least 3 servings for me to devour before the food has passed it's 'time'. Not to mention the fact that...honestly....it gets rather boring eating the same leftovers for a couple of days. Thank God the girls bring their friends around and I can usually count on things getting eatin up.

Once in a while....there's that really good dish that you make and you want to eat it the next day...and the next. It's that good. You can't get enough. (for some reason, this most often happens with those really good, cheesy, fattening dips). Anyway....the BBQ Fried Chicken was just as much of a delight to eat the next day as it was the night I made it. It remained juicy and tender. And even though it may not have been as "crispy" (which it wasn't all that crispy to begin with because I chose to use skinless meat)....the caramelization of the sauce is what made it so darned good.

Let's back up a minute. Not long ago, I came home from work to find a box. For me. (it's like getting a present...even though you know it's coming.) Inside was a bottle of KC Masterpiece Southern Style Barbecue Sauce (you know me...I'm all over anything "southern") shipped to me through the Foodbuzz Tastemakers Program.

 (Yes, the bottle is 1/3 of the way empty. I swear, that's not how it arrived, all snug in the box. I just didn't think to take a picture of it until after I'd started on my fried chicken adventure.)

I started thinking about what to do with it. BBQ ribs briefly came to mind. As did bbq burger patties. I could've done the typical bbq chicken. But I feel the need to do something more unusual when I'm trying a new product. I feel the need to be more creative. To try something new. So I let the bbq sauce ideas simmer in my mind for a few days. (One thing was for sure....when I made whatever it was I was going to make, it was going to be a night when my youngest child wasn't going to be eating dinner at home).

And the night came (unexpectedly as usual). One by one, they all left...I had boneless skinless chicken thighs defrosted with no idea what I was going to make. It was 7:00 at night and still...not a clue. I saw something on TV, boneless chicken wings or something....being dipped in buffalo wing sauce. The image merged with my simmering bbq sauce thoughts. They danced around for a few minutes...getting a bit excited as the realization that what was happening was going to be nothing short of deliciousness. But as is with all things new....nerves set in. Is it really going to work? Is it too good to be true? But the thrill was already there and it was going to happen.

BBQ Oven Fried Chicken
Printable Version


Amounts for this recipe are not exact. I didn't measure a single thing.

5 - 6 pieces of chicken. I used boneless, skinless chicken thighs. If you want crispy....keep the skin on.
2/3 bottle of KC Masterpiece Southern-Style Barbecue Sauce (divided)
1 cup or so (as needed) of flour
Seasonings for the flour (use whatever you normally use when making fried chicken. I use salt and pepper, garlic powder, paprika and poultry seasoning)
about a cup of buttermilk
1/4 cup butter or margerine
1/4 cup shortening (do not substitute oil for this)

Preheat the oven to 425'. Line a baking sheet with foil (easy clean up). Melt the butter and shortening on the sheet. Being careful not to burn it. Cuz then you'll have to start over (been there, done that).

Get out 3 dishes (pie plates or round cake pans work great). Pour about 1/3 of the bottle of barbecue sauce in one dish. Because KC Masterpiece's Southern-Style Barbecue Sauce is thin-bodied it's perfect for dipping. In another dish combine the flour and seasonings. In the 3rd dish, pour in your buttermilk.

One at a time....dip the chicken into the buttermilk, then into the flour. Then dip it into the bbq sauce and then back into the flour. Carefully place the chicken (skin side down if applicable) onto the prepared baking sheet. I say 'carefully' because you don't want to disturb all your hard work by inadvertently removing the coating. Repeat with remaining chicken.

Place in the oven and bake for 15 - 30 minutes. The time frame will depend on the chicken. If using bone-in....30 minutes for sure. I did my boneless thighs for 20 - 25 (boneless breasts will be less). Then carefully turn the chicken over (trying not to leave any of the coating behind) and continue baking for the same amount of time. During the last 10 to 15 minutes, pour the other 3rd of the bbq sauce over the chicken.

Remove and let sit for about 5 - 10 minutes before serving.


What did I serve with these juicy, tender, caramelized beauties?

Leftovers!

Yes....I served leftover Poblano Macaroni and Cheese and corn casserole.

And it was good!

KC Masterpiece's Southern-Style BBQ Sauce is perfect for this recipe. Its tangy, sweet and has a bit of heat that catches your attention without making you worried. I have a fear of things that are too spicy. Of not knowing when the heat is going to end. With this sauce....no worries. It's all good.

6 comments:

  1. I like KC Masterpiece but the one I use the least is the Southern Style only because I make my own. I love their Hickory though!

    ReplyDelete
  2. That looks delish! And I love reading about people's food quirks, but I thought *I* was the only female on earth who doesn't care for chocolate!

    ReplyDelete
  3. Yum it does look delicious. Obviously this dish is on my list.

    ReplyDelete
  4. Wow, that BBQ Chicken looks good. It looks like I could make it as a frozen "dump" recipe-throw everything in a ziplock, freeze it, and then take it out some morning to grill in the evening.

    ReplyDelete

I apologize for having to use the word verification but you know how spammers are. All comments with links will be treated as spam. Thank you for visiting. I will do my best to return the visit.
Cheers!