Ingredients
| 4 lbs. | fryer cut into sm. pieces | | 1 head | of garlic finely diced (6-8 cloves) | | 1/4 cup | of red wine | | 1/4 cup | of soy sauce | | 1 tsp. | pepper | | 2 tbsp. | of paprika | | 1 tsp. | sea salt | | Set aside in a lg. plastic zip loc bag | | 1 cup | of flour | | 1/3 cup | of corn starch | | 2 tbsp. | of paprika | | 1 tsp. | of dry rosemary crumbled |
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Instructions
Place chicken,wine, soy sauce, paprika, garlic, pepper and sea salt and put into a big tupperware with a tight lid, marinate over night or at least 4 hours or more.
Your chicken should be a rich dark maroon color, you then take 2-3 pieces at a time shake in the zip bag with flour mixture, coat chicken, place on a large cookie sheet sprayed with pam, make sure pieces do not over lap, oven bake at 375 for a hour or until baked deep maroon color. This chicken is lovely hot or cold, it makes the best picnic basket chicken! This chicken may also be pan fried in a large skillet with a good mazola oil also, I like it oven baked, less fat! either way it is yummy.
Author's Comments
This recipe came from my mom's Chinese friend, Mary Mah, when I was just a young girl it was my fave! It now is a fave with all my children and grandchildren!
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chicken, garlic chicken, main courses