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Here's a recipe that gives an old favorite
a new twist! Developed by PBS' Barbecue America, host Rick Browne.
Southern
Fried Barbecue Chicken
- 4 large eggs
- 1/2 cup water
- 3/4 cup milk
- 3 tablespoons garlic salt
- 3 tablespoons black pepper
- 5 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon mesquite
seasoning
- 2 to 3 cups oil for frying,
or as needed
- 1 (4-pound) chicken, cut
into pieces
- Nonstick cooking spray
- 1 cup (8 ounces) favorite
barbecue sauce
-
- 1 (22-ounce) can BUSH'S®
Bourbon and Brown Sugar Grillin' Beans™ for accompaniment
- In a large bowl, whisk
together the eggs, water, milk, 2 tablespoons of garlic salt
and 2 tablespoons of pepper until smooth.
- In a large flat pan stir
together the flour, remaining tablespoons of garlic salt, pepper,
onion powder and mesquite seasoning.
- Fill a large heavy skillet
or wok halfway full with oil and heat over medium-high heat to
365°F on the barbecue grill or side burner. Use tongs to
dip each chicken piece into the egg mixture, then into the flour
mixture, back into the egg mixture and back into the flour mixture
again. Set on a platter until all pieces are coated.
- Cook the chicken in batches,
do not overcrowd the skillet. Brown on each side.
- Coat a large baking dish
generously with nonstick cooking spray then arrange the fried
chicken pieces in the pan. Pour the barbecue sauce over the chicken.
- Bake in the oven at 365°F
(185°C) for 10 to 15 minutes in the barbecue sauce, until
the sauce has bubbled and caramelized and a meat thermometer
inserted into the thickest part of the chicken breast has reached
an internal temperature of 165°F (75°C).
- Serve with BUSH'S®
Bourbon and Brown Sugar Grillin' Beans™.
Serves 4 to 5.
Recipe and photograph provided courtesy of Bush's® Beans; through ECES, Inc.,
Electronic Color Editorial Services.
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