BONNIE'S TWICE BAKED BARBECUED CHICKEN

BONNIE'S TWICE BAKED BARBECUED CHICKEN image

This is an easy and very tasty twice baked barbecued chicken recipe. The chicken is brined first to ensure the meat is tender, and then lightly browned in butter, and then covered with a delicious barbecue sauce that you make yourself. It is so tender and moist that you will want to fix it this way often. I am happy to share this...

Provided by BonniE !

Categories Chicken

Time 3h

Number Of Ingredients 20

Ingredients

BRINE
2 chicken drumsticks, 6 thighs or whatever you like, skinless
enough water and 1/2 cup kosher salt to cover and brine the chicken
SAUTE CHICKEN
1 cup unsifted flour
3 tablespoons butter for browning chicken
MAKE SAUCE
1 1/2 cups catsup
1/4 cup light brown sugar
1 teaspoon red wine vinegar
2 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon celery seed
1/4 teaspoon frank's hot sauce
1/4 1/8 teaspoon paprika
1/4 cup water

Steps:

1. BRINE THE CHICKEN Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone. Here is how to brine the chicken. It is very easy to do. All you need is the kosher salt and enough water to cover the chicken pieces. (not table salt) I use a large 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.
2. FIRST BAKING Preheat your oven to 350 degrees. 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 lightly brown the chicken pieces and 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) Bake in the oven for 20 minutes.
3. MAKE THE SAUCE Meanwhile, in a small saucepan, heat the ingredients for the sauce and keep it hot until the chicken has baked.
4. SECOND BAKING When the chicken has finished baking, remove the chicken to the stove, and pour the pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven, and bake for 30 minutes more until it is bubbling and starting to brown. I cover with a tent of foil until ready to serve.
5. Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!