Back to Oven-Fried Chicken with Tabasco-Garlic Marinade All Reviews for Oven-Fried Chicken with Tabasco-Garlic Marinade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Oven-Fried Chicken with Tabasco-Garlic Marinade Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 large eggs, beaten 3 tablespoons Tabasco sauce 1 medium onion, sliced 1/4 inch thick 2 garlic cloves, smashed and peeled 1 whole chicken (3 to 4 pounds), cut into 8 pieces 1/4 cup Wondra flour 1/4 cup fine yellow cornmeal 3/4 teaspoon coarse salt 1/4 teaspoon sweet paprika 1/8 teaspoon cayenne pepper 1/4 cup extra-virgin olive oil, for brushing

Cook’s Notes Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy. Sifted all-purpose flour will work in a pinch.

Gallery Oven-Fried Chicken with Tabasco-Garlic Marinade

Recipe Summary Servings: 4

Oven-Fried Chicken with Tabasco-Garlic Marinade

Oven-Fried Chicken with Tabasco-Garlic Marinade

Oven-Fried Chicken with Tabasco-Garlic Marinade

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 large eggs, beaten 3 tablespoons Tabasco sauce 1 medium onion, sliced 1/4 inch thick 2 garlic cloves, smashed and peeled 1 whole chicken (3 to 4 pounds), cut into 8 pieces 1/4 cup Wondra flour 1/4 cup fine yellow cornmeal 3/4 teaspoon coarse salt 1/4 teaspoon sweet paprika 1/8 teaspoon cayenne pepper 1/4 cup extra-virgin olive oil, for brushing

Directions

Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).

Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.

Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.

Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.

Cook’s Notes Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy. Sifted all-purpose flour will work in a pinch.

Cook’s Notes

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy. Sifted all-purpose flour will work in a pinch.

Reviews (9)

 Add Rating & Review     74 Ratings   5 star values:        14    4 star values:        26    3 star values:        23    2 star values:        5    1 star values:        6

Reviews (9)

Add Rating & Review     74 Ratings   5 star values:        14    4 star values:        26    3 star values:        23    2 star values:        5    1 star values:        6

Add Rating & Review

74 Ratings 5 star values: 14 4 star values: 26 3 star values: 23 2 star values: 5 1 star values: 6

74 Ratings 5 star values: 14 4 star values: 26 3 star values: 23 2 star values: 5 1 star values: 6

74 Ratings 5 star values: 14 4 star values: 26 3 star values: 23 2 star values: 5 1 star values: 6

  • 5 star values: 14 4 star values: 26 3 star values: 23 2 star values: 5 1 star values: 6

    Martha Stewart Member     Rating: Unrated       04/30/2013   This has become one of our favorite recipes for chicken! I can't eat cornmeal, so I use bread crumbs. My shortcut is to drizzle the oil instead of brushing. Delicious!  

Martha Stewart Member     Rating: Unrated       02/27/2012   My family loved this recipe..It was moist, crispy and flavorful. I used regular sifted flour, substituted onion power for the onions (I don't usually do this, but I only had an hour and they were going down the drain anyway), as well as a Tabasco substitute. If you are like me you will also need a tad more of the flour mixture, so try it, it's Sooo good. Also, line your pan with foil for easy cleanup..  

Martha Stewart Member     Rating: Unrated       08/17/2011   What happens to the chopped onions? throw them away?  

Martha Stewart Member     Rating: Unrated       11/17/2010   The chicken cooked beautifully, but onion and tabasco flavor was very one dimensional. I can not recommed this recipe.  

Martha Stewart Member     Rating: Unrated       11/15/2010   I made this and it was pretty good but not as good as I hoped it would be. 3tbs is correct and it wasn't spicy at all.  

Martha Stewart Member     Rating: Unrated       09/27/2008   This chicken is wonderful! I made it when my parents came in town and it was a huge hit! Now, i'm making it for friends coming over tonight. I made garlic infused oil to brush on the chicken to add al ittle flavor. i bet it would be good with basil infused oil or lemon! Chicken came out perfect, crspy and juicy inside. Yummy!!  

Martha Stewart Member     Rating: Unrated       07/30/2008   I have not tried this yet, but note that the recipe on this website for "Perfect Fried Chicken" calls for 1/3 Cup (about 5.3 Tablespoons) of Tabasco Sauce to marinate 2 chickens. Given that the Oven-Fried Chicken marinade is for one chicken, it seems reasonable that 3 Tablespoons would be called for. Hope that helps!  

Martha Stewart Member     Rating: Unrated       07/22/2008   Is 3 TABLESPOONS of Tobasco Sauce correct, please? That is a lot.

    Martha Stewart Member

    Rating: Unrated 04/30/2013

This has become one of our favorite recipes for chicken! I can’t eat cornmeal, so I use bread crumbs. My shortcut is to drizzle the oil instead of brushing. Delicious!

Rating: Unrated

Rating: Unrated 02/27/2012

My family loved this recipe..It was moist, crispy and flavorful. I used regular sifted flour, substituted onion power for the onions (I don’t usually do this, but I only had an hour and they were going down the drain anyway), as well as a Tabasco substitute. If you are like me you will also need a tad more of the flour mixture, so try it, it’s Sooo good. Also, line your pan with foil for easy cleanup..

Rating: Unrated 08/17/2011

What happens to the chopped onions? throw them away?

Rating: Unrated 11/17/2010

The chicken cooked beautifully, but onion and tabasco flavor was very one dimensional. I can not recommed this recipe.

Rating: Unrated 11/15/2010

I made this and it was pretty good but not as good as I hoped it would be. 3tbs is correct and it wasn’t spicy at all.

Rating: Unrated 09/27/2008

This chicken is wonderful! I made it when my parents came in town and it was a huge hit! Now, i’m making it for friends coming over tonight. I made garlic infused oil to brush on the chicken to add al ittle flavor. i bet it would be good with basil infused oil or lemon! Chicken came out perfect, crspy and juicy inside. Yummy!!

Rating: Unrated 07/30/2008

I have not tried this yet, but note that the recipe on this website for “Perfect Fried Chicken” calls for 1/3 Cup (about 5.3 Tablespoons) of Tabasco Sauce to marinate 2 chickens. Given that the Oven-Fried Chicken marinade is for one chicken, it seems reasonable that 3 Tablespoons would be called for. Hope that helps!

Rating: Unrated 07/22/2008

Is 3 TABLESPOONS of Tobasco Sauce correct, please? That is a lot.

All Reviews for Oven-Fried Chicken with Tabasco-Garlic Marinade

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Oven-Fried Chicken with Tabasco-Garlic Marinade

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest