MAX'S ROASTED CHICKEN
My neighbor gave me this recipe around 1962. It originated from Max, the owner of the former Chicken Roost Restaurant in Hamilton, Ontario, Canada. Double the sauce recipe for large quantities of chicken. It has a wonderful aroma while baking. If you don't have homemade or canned chicken stock, use a tablespoon of chicken soup base mix dissolved in 1 cup hot water.
Provided by foodtvfan
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Line deep pan with chopped celery and onion (optional).
- Cut chicken into serving pieces.
- Mix all the sauce ingredients; chicken stock, Worcestershire sauce, garlic powder, pepper, paprika, salt and vegetable oil.
- Dip chicken pieces in sauce and place in a pan in a single layer.
- Bake in a preheated 450 degrees Fahrenheit oven for 15 minutes.
- Reduce heat to 250 degrees Fahrenheit.
- Bake for another hour, basting frequently with sauce. Set your timer for every 15 to 20 minutes for a basting reminder.
Nutrition Facts : Calories 97.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 260.7, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 1.1
MAX'S FRIED CHICKEN
Provided by Food Network
Time 23m
Yield 8 pieces chicken
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
- In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.
- Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.
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