Spicy Oven-Fried Mesquite Chicken
Add a bowl of mashed potatoes or maybe stewed pinto beans and Western-style creamy slaw to round out this spicy oven-fried chicken meal.
1 cup buttermilk
1/4 cup olive oil, divided
2 tablespoons hot red pepper sauce (like Tabasco)
1 teaspoon salt, divided
4 to 6 (24 ounces) Gold'n Plump® Bone-In Chicken Thighs
1 cup all-purpose flour
1 tablespoon mesquite barbecue seasoning
1 tablespoon brown sugar
Whisk buttermilk, 2 tablespoons oil, hot pepper sauce, and 1/2 teaspoon salt in a medium bowl. Add chicken; turn to coat. Refrigerate for at least 30 minutes or up to overnight.
Heat oven to 425°F. Place a rack on a foil-lined rimmed baking sheet. Mix flour, mesquite seasoning, brown sugar, and remaining 1/2 teaspoon salt in a shallow dish. Remove chicken from buttermilk; dredge in seasoned flour, turning to coat completely. Place on baking sheet.
Drizzle chicken with remaining 2 tablespoons oil. Bake about 35 minutes or until golden brown and no longer pink in thickest part of thigh (165°F internally). Serve warm or at room temperature.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories40
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Calories from Fat49%
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Total Fat22g
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Saturated Fat5g
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Total Carbohydrate19g
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Protein32g
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Sugars3g
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Cholesterol93mg
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Dietary Fiber1g
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Sodium545mg
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- DAILY VALUE
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Vitamin A1%
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Calcium5%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat2
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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