“New from the Kitchen”
Recipe of the Month – August 2018
Appetizers & Sorbets: Picnic “Baked” Fried Chicken
As the summer draws to a close we have one more of the “On Golden Pond” picnic recipes to share. This one is for “baked” fried chicken. It’s served room temperature so great for picnics and cocktail parties.
5 pounds bone in, skin on chicken pieces (drum sticks & thighs)
2 tablespoons Kosher sale
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons pepper
1/4 teaspoon cayenne pepper
Rinse and pat dry the chicken and put aside. Mix all dry ingredients well and rub the chicken thoroughly to coat getting under the skin. Place on a rack on a foil lined cookie sheet and tent with foil. Place in the refrigerator for at least 6 hours up to 24.
Heat oven to 425 degrees and bake with the rack in the middle of the oven for 15 to 20 minutes or until thickest part reaches internal temperature of 140. Turn the heat to 500 and continue baking for 5-8 minutes until reaching 160 degrees. Remove smaller pieces as they are ready
Cool completely before serving.