Since my wife had to work this evening, I decided to make chicken for dinner. However, I wanted something different so I wound up digging through our spice cupboard and put together a recipe that I wouldn’t quite describe as Buffalo-style (which is what I was aiming for when I first started) but definitely had a kick from the added flavor without being too spicy.
The recipe takes about an hour from start to finish and makes roughly 6-8 servings depending on how much chicken you are using.
1 whole cut up chicken (the one I used was roughly 3 pounds).
1 cup of vegetable oil.
4 tablespoons of sugar (you probably could use brown sugar too; I just didn’t have any handy and didn’t feel like getting my kids bundled up just so I could run to the store).
3 tablespoons of dark red chili pepper.
2 tablespoons of ground cayenne pepper.
1 tablespoon of garlic powder.
1 tablespoon of sea salt.
1 tablespoon of paprika.
1 tablespoon of onion salt.
Directions: Preheat your oven to 400 degrees. While the oven is pre-heating, mix the sugar, chili pepper, cayenne pepper, garlic powder, sea salt, paprika and onion salt in a large mixing bowl, making sure to whisk the seasonings together thoroughly.
Put the vegetable oil in another large bowl. Dip each piece of chicken in the oil until they are completely coated and then put the pieces in the bowl with the seasonings, moving the chicken around so as much of the rub sticks as possible.
Place each piece of chicken on a greased pan. If you have any of the rub leftover (there probably won’t be too much left), it can be spread out over the chicken. Bake the chicken at 400 degrees for about 40 minutes or until fully cooked.