Turn simple chicken legs into a meal that is taste-approved by family and a bit more elegant than a casserole.
- 8 pieces Chicken drumsticks, thighs, or legs
- 1/4 c. millet flour (can substitute regular flour)
- 1/2 tsp. salt
- 1 dash ground pepper
- 15 oz. diced tomatoes, drained
- 1/2 c. water
- 2 Tbsp. brown sugar
- 2 Tbsp. vinegar
- 2 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. dry mustard
- 1/2 tsp. celery seeds
- 1 clove garlic minced
- 3 - 5 drops hot sauce
Mix together the breading ingredients. Coat chicken pieces in breading mix.
Put about 1/8 in. oil (grapeseed, sesame, bacon fat, lard) in a deep frying pan and heat over medium heat, just on the hotter side.
Fry chicken pieces, turning so both sides are browned. Takes about 3-5 minutes per side.
Combine sauce ingredients and bring to a boil.
Pour sauce around browned chicken pieces.
Alternatively, add the browned chicken on top of the sauce.
Simmer for about 45 minutes uncovered.
Serve over hot cooked rice or riced cauliflower.
Chicken breasts (bone in or boneless) work just fine for this recipe, too!
Watch the pan the last 10 minutes or so. If the simmer is to high it can get a bit dry and scorch. Add a little water if necessary and check the doneness of the chicken (it may be ready sooner).