May 28, 2013

As shown in the step-by-step VIDEO above, I simply used regular spices like salt, pepper, powdered garlic and parsley flakes to flavor the chicken quarter legs. I like using regular spices because I like to be able to taste the natural flavor of the chicken instead of having it over-powered by the flavorings of the crumbs or sauce flavorings, although I use them as well, occasionally. The process of cooking or baking is pretty much the same if you prefer to use other flavorings aside from the regular salt and pepper ones, just brush your preferred or chosen  flavor into the raw chicken meat before cooking or baking so that it will have a chance to soak into the meat and give the meat some flavor, not just the skin, when it is cooked.

For big chunks of chicken meats, I would suggest baking it at 400 degrees Fahrenheit. The first 25 minutes will be baked covered with aluminum foil to make sure that all parts of the chicken is cooked evenly all throughout, and these will help keep the natural moisture of the chicken intact as well, which will keep the chicken meat juicy rather than dry at the end of the cooking. After baking it for 25 minutes covered, you need to flip it over and bake it for another 15 minutes uncovered, which will start to fry the chicken, and help make the chicken crispy crisp to eat. Flip it again and bake for another 10-15 minutes uncovered to fry the other side as well. If you are using sauce flavoring, you might need to brush some more flavorings into the chicken while it is cooking without cover.

Best serve hot with warm steamed white rice, or flavored rice like Rice-A-Roni :-)

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