Friday, February 8, 2019

Hey, this tastes just like fried chicken—but it’s not, and I like it even more

gold chicken

Did I really just make this chicken?  Yes and I’ll be darned, it tastes as good as it looks.  I love chicken, I love drumsticks & thighs—but I’m not a good cook, so I keep a giant bottle of Baby Ray’s barbecue sauce in my fridge door to slather on the chicken I USUALLY cook (which always seems to come out of the oven a little too chewy and me feeling it’s not fully cooked).

But you can’t beat the price—I’m sure chicken parts are cheap everywhere, but this 4-pack of drumsticks & thighs only cost $2.04 at Kuhn’s Market. 

When I came home from the store earlier, I’m in my lobby collecting my mail and one of the older ladies who sit down there (she’s wearing a sweatshirt covered in kittens today) sees the chicken in my bag and says “looks like chicken for dinner”.  I smile and nod yes.  She says “you know the best way to cook that.”   Now I speak up—“No.  I don’t.”   So she told me—and she was right!  

Seriously, it’s the best chicken I ever ate and it’s the only way I’ll cook drumsticks & thighs again. 

Lobby Lady’s Gold Chicken (4 to 6 pieces)

  • Preheat oven to 425F.
  • Line baking pan with aluminum foil; spray foil with Pam cooking spray.
  • In empty bread bag, dump in 3/4 cup flour, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon paprika.  Add pinch of salt & pepper.  Shake things up.
  • Drop in one chicken piece.  Shake.  Remove chicken piece, shaking off excess flour.  Lay in foil-lined baking pan.  Repeat with remaining pieces.
  • Bake 30 minutes.   Flip chicken over.  Bake another 30 minutes.



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