I had in my mind barbecued chicken. But I was also thinking fried chicken.
Unfortunately, it wasn’t really fried chicken. And it wasn’t really barbecued chicken. It was some strange hybrid of the two.
I think it could be fried chicken. At least it starts out that way. The chicken is coated in flour and browned. A little more time browning would give it a fried chicken look and feel.
And I have tried other recipes that finish the fried chicken in the oven, so nothing strange there.
The sauce was more of a tomato sauce. It didn’t look like barbecue sauce, and it didn’t taste like barbecue sauce.
Don’t get me wrong, I liked the flavor. But the title was misleading.
The problem comes when you pour the sauce over the chicken. Then you cover the pan and simmer it for a whole hour.
There is no longer anything fried. It is all kind of mush.
I will admit that the flavor was nice. But I wish the skin had been removed before simmering.
BARBECUED FRIED CHICKEN
1 Chicken
1 Cup Flour
Fat
3/4 Cup Water
2 Tablespoons Vinegar
1 Teaspoon Prepared Mustard
1 Tablespoon Brown Sugar
2 Teaspoons Worcestershire Sauce
1 Tablespoon Chopped Onion
2 Cups Canned Tomatoes
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Chopped Garlic
Cut chicken into serving pieces. Coat evenly with flour. Fry until golden brown on both sides. Blend together a small amount of water with 2 tablespoons flour. Add remaining water. Mix well with remaining ingredients. Drain excess fat from pan. Pour sauce over chicken. Cover and simmer 1 hour.
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