Recipe by: Doc Simonson
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I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned...
I followed this recipe exactly and I will say the seasoning blend was fabulous, I took it out of the oven when my thermometer beeped 165 and the white meat was very dry while the dark meat was p...
I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned...
This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful.
I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken.
This was a big hit with my family; they demolished a whole bird--a rare occurrence! I really liked the spices and herbs in the rub and the bird was just delicious--and crispy, as the recipe pro...
I will be posting pix of this after dinner but I had to write this after I sliced off a bit of this heavenly chicken. This is so freakin' juicy and I love the mix of spices. The only advice I wo...
I followed this recipe exactly and I will say the seasoning blend was fabulous, I took it out of the oven when my thermometer beeped 165 and the white meat was very dry while the dark meat was p...
This was great! Trying to make it a bit more healthier I ended up cutting out the flour and only using 4 tablespoons of oil. I brushed it on skinless chicken breasts, it wasn't crispy but I wasn...
Just awesome!! I used chicken thighs instead of the whole chicken. Super easy and very flavorful. Didnt have sage but used all the other spices and added some cayenne pepper for some heat. 15 mi...