Chicken Quarters, Thighs or Legs dusted in a mixture of Salt, Baking Powder and Cornstarch for some Crunch. Baked in the Oven with a generous amount of Oil for Oven Fried Chicken. Then the Chicken pieces are soaked in Buffalo Sauce. That Buffalo Sauce isn't Just for Wings!
Servings: 4 portions
Equipment
- 1 Pan Just large enough to fit all the pieces
- 1 Bowl
- 1 Pair of Tongs
- 1 Brush
Ingredients
Dusting
- 1 Tbl Kosher Salt - or 2 tsp of Sea Salt
- 1 Tbl Baking Powder
- 1 Tbl Cornstarch
Instructions
- Combine the dusting into a bowl. Separate the Leg & Thigh. Pat dry and toss in a bowl with the dusting to coat. Shake off any excess and set aside while the oven is preheated to 425 F. With the rack in middle position.
- Place the Chicken skin side down in a pan with enough oil to cover the bottom of the pan. Brush the oil all over the Chicken, covering it completely. Bake the Chicken for 30 minutes at 425 F. Flip the pieces skin side up and bake another 30 minutes. Remove from the oven and drain off the drippings.
- With tongs, transfer each piece and toss in the Buffalo Sauce and plate. Optionally, drain out all the grease and pour the Buffalo Sauce in with the Chicken and toss or flip to coat each piece completely. Leave the Chicken sitting in the Sauce for 10–15 minutes before serving.
Notes
Up the heat as there is more Chicken to Sauce ratio. Either go up one level or use the desired heat level you are used to and add in an extra tablespoon or two of Frank's RedHot Sauce. Additionally, you can add in whatever amount you find best of Black Pepper or Cayenne Pepper with the Dusting to bolster the heat up a bit.