Christy Rost
celebrating home and family

Oven-Fried Chicken with Two Dipping Sauces

| Christy Rost
  • 2 cups Heritage Flakes® or other whole grain cereal flakes
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons flaxseed meal
  • 2 tablespoons wheat germ
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Freshly ground black pepper, to taste
  • 1 large package chicken legs, about 14 pieces
  • 2 -3 tablespoons olive oil
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons buttermilk (optional)

Early in the day or one day ahead, crush the cereal flakes in a pie plate or shallow bowl with your hand until the flakes are approximately ¼-inch size. Add breadcrumbs, flaxseed meal, wheat germ, salt, thyme, garlic powder, onion powder, and pepper. Stir to mix well and set the mixture aside.

Preheat the oven to 375 degrees. Drizzle olive oil in the bottom of a large roasting pan, and set it aside. Using a paper towel for a better grip, pull the skin off the chicken legs and discard. In a medium shallow bowl, whip egg, water, and buttermilk together with a fork until it is well blended.

Dip a chicken leg into the egg mixture and turn it to coat all sides of the meat. Roll the meat in the crumb coating, sprinkling any uncoated areas with additional coating as needed. Place the meat in the roasting pan, and continue with the remaining chicken legs.

Bake 50 to 60 minutes, uncovered, or until the meat is done and the coating is brown and crisp. Serve immediately with dipping sauces.

Yield: 14 oven-friend drumsticks

Teriyaki Dipping Sauce

  • 1/2 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons dark brown sugar
  • 1 tablespoon rice vinegar
  • 3 drops Worcestershire
  • 1 large clove garlic, peeled and mashed
  • 1/4 teaspoon ground ginger
  • 2 tablespoons honey, reserved

Pour the soy sauce into a small saucepan. Place the cornstarch in a small bowl, add 2 tablespoons of the water, whisk it together to form a slurry, and stir in the remaining water. Pour the slurry into the pan, add brown sugar, vinegar, Worcestershire, garlic, and ginger, and stir well to mix.

Heat the mixture over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce the heat to medium-low and cooking 10 minutes, stirring frequently, until the sauce is smooth and thick. Add honey, stir, and cook 3 to 4 minutes more, stirring occasionally. Remove the sauce from the heat, cool, and serve. Sauce may be made one or two days ahead, covered, and chilled.

Yield: 1 ½ cups teriyaki sauce

Sweet and Smoky BBQ Dipping Sauce

  • 1 tablespoon canola oil
  • 1/2 cup sweet onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 3/4 cup ketchup
  • 1/4 cup chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses
  • 1/4 teaspoon Liquid Smoke

Preheat a medium saucepan over medium heat. Add the oil, swirl to coat the bottom of the pan, and stir in the onion. Sauté the onion 3 to 4 minutes until it is soft, stir in the garlic, and cook 1 minute more.

Stir in ketchup, chili sauce, brown sugar, vinegar, molasses, and Liquid Smoke. Cook the sauce until it comes to a low boil, reduce the heat to low, and simmer 30 minutes, stirring occasionally.

Remove the sauce from the heat cool, and serve. Sauce may be made one or two days ahead, covered, and chilled.

Yield: 1 ½ cups BBQ sauce

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