Source: FamilyTime Community Cookbook

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.
Serves: 6 to 8
Prep Time: 0 minutes
Cook Time: 0 minutes


1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poultry seasoning
2 4-pound chickens, each cut into 6 pieces
1/4 cup Vegetable Oil
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 20-ounce bottle ketchup
3 tablespoons (packed) golden brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard

Preheat oven to 325°F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat.

Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes.

Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; sauté over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.

Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce.