2 pounds chicken legs
2 tablespoons smoked paprika
1/2 teaspoon cumin
2 tablespoon hot sauce
1 teaspoon cayenne
1/4 cup brown sugar
1 tablespoon onion powder
2 tablespoon chopped fresh thyme
salt and pepper to taste
In a large bowl mix all the above ingredients together thoroughly, marinate 30 minutes to up to over night.
Preheat the oven 425 degrees add the chicken uncovered to the oven and roast 30 minutes until brown, reduce the heat to 350 and continue cooking until the juices run clear and the chicken is completely cooked.
Remove from the oven pour the pan juices over the chicken. Enjoy!
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon smoked paprika
2-1/2 tbsp course black pepper, divided
2-1/2 teaspoons all purpose seasoning
2 tsp ground ginger
1/8 tsp tumeric
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds)
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 1 tbsp black pepper pepper,1/2 tsp smoked paprika,1 tsp ginger, tumeric and all purpose seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
In a deep-fat fryer, heat oil to 375°. Fry chicken, few pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.Transfer to a plate and drizzle with honey! Enjoy!