Chicken thighs & legs

chicken thighs & legs

Ron Cook

Regency Retirement Village

3 lb. chicken legs & thighs

3 tbsp seasoning salt

2 tbsp garlic powder

1 tbsp black pepper

1 qt vegetable oil

sauce:

1 c. ketchup

1 tsp tabasco sauce

1 tsp vinegar

2 tsp melted butter

2 tsp honey

In a small to medium pot, add vegetable oil.  Heat on medium high.

In a large bowl, add all spices & chicken.  Toss until spices completely cover the chicken.

Once oil is heated, add chicken and cook until golden brown, approx. 10-15 min.  Remove from oil.  Pat dry, removing excess oil.

In a large bowl, melt butter, add remaining ingredients and mix well.  Add warm chicken to sauce and toss until completely covered.  More or less tabasco sauce may be added to taste.  Serve immediately.

Cooking at Noon - February 24, 2010