Follow these steps for perfect results
flour
cayenne
chili powder
onion powder
garlic salt
chicken legs
barbecue sauce
hot sauce
cooking oil
Combine flour, cayenne pepper, chili powder, onion powder, and garlic salt in a 1-gallon zip-lock bag.
Add chicken legs to the bag and shake well to coat completely.
Refrigerate in the sealed bag for 1 hour.
Heat cooking oil in a skillet to 350-375°F.
Fry chicken legs in the hot oil until browned on all sides.
Cover a baking sheet with aluminum foil.
Preheat oven to 375°F.
In a bowl, mix barbecue sauce and hot sauce.
Transfer browned chicken legs to the bowl with the sauce mixture and coat well.
Place the coated chicken legs on the prepared baking sheet.
Bake in the preheated oven for 35-40 minutes, or until fully cooked.
Expert advice for the best results
For extra crispy chicken, double-dip the legs in the flour mixture.
Adjust the amount of hot sauce to your desired spice level.
Use a meat thermometer to ensure chicken is cooked through (165°F).
Everything you need to know before you start
20 minutes
Chicken can be coated with flour mixture and refrigerated overnight.
Serve on a platter garnished with green onions and a drizzle of extra BBQ sauce.
Serve with coleslaw and corn on the cob.
Serve with mashed potatoes and green beans.
Pairs well with the spice and smoky flavors.
Complements the BBQ sauce.
Discover the story behind this recipe
Popular BBQ dish, often served at gatherings and cookouts.
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