We have always loved fried chicken but I have never loved standing over a frying pan for any length of time and then worrying if the chicken was actually done. When the 3 kids were about 3 and 5 (yes, I have a set of twins!) and began liking bone-in chicken, I developed this recipe that requires little frying time and a relatively long baking time. Tom and I like it spicy and the kids soon developed a taste for it also. At first I used a hot and spicy chicken coating from the Oakgrove Smokehouse Company out of Louisiana and then later made my own. This recipe can be doubled or tripled for a crowd and is often on the menu for family get togethers. It can be made ahead and served cold or at room temperature .Yesterday as I was pondering which recipe I would submit ( my meat sauce or the chicken) I got a call from daughter Jessa. She was making this chicken and wanted to double check the baking time. She was making it for her 3 kids...that's when I knew...
skin on, bone in chicken thighs or drums
1 1/2 cups flour
heaping tablespoon cayenne pepper
eggs, beaten with 1/4 cup water
Enough vegetable or peanut oil to fill a large frying pan to a depth of about 3/4 inch
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!