Wednesday, September 7, 2011
Tapatío Chicken Thighs
1 1/2 cups self-rising flour
1/4 t red pepper
1 t garlic powder
1/2 t ground mustard
Mix seasonings in flour. Skin chicken and dredge in flour mixture.
Heat 1/4 cup fat in fry pan. Fry thighs on each side for approx. 3 minutes until golden. Place in lightly sprayed baking dish.
Baste thighs on all sides with several drops of Tapitio sauce. (If you wanna go all out, use lots and make these more like "Buffalo Thighs".)
Bake at 375 for approx. 40 minutes until juices run clear. If your breading gets a little dried out, baste in melted butter.
(*tip*: to get your chicken extra crispy, turn up heat to 425 and cook for 5 to 10 extra minutes)
*I served with a spinach salad with Ranch dressing and BBQ potatoes.