Baked Chicken with Tangy Barbecue Sauce Recipe

Name: Baked Chicken with Tangy Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon poultry seasoning; 2 4-pound chickens, each cut into 6 pieces; 1/4 cup vegetable oil; 1/2 cup finely chopped onion; 2 large garlic cloves, minced; 1 20-ounce bottle ketchup; 3 tablespoons (packed) golden brown sugar; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard

Servings: persons

1 cup all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poultry seasoning
2 4-pound chickens, each cut into 6 pieces
1/4 cup vegetable oil
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 20-ounce bottle ketchup
3 tablespoons (packed) golden brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard

1
Preheat oven to 325F.
2
Mix first 4 ingredients in large bowl.
3
Season chicken with salt and pepper.
4
Drop chicken 2 pieces at a time into flour mixture; toss to coat.
5
Heat oil in heavy large Dutch oven over medium heat.
6
Working in batches, add chicken to pot; fry until brown, about 5 minutes per side.
7
Arrange chicken on baking sheet.
8
Bake 20 minutes.
9
Meanwhile, pour off all but 1 tablespoon oil from pot.
10
Add onion and garlic; saute over medium heat 5 minutes.
11
Add ketchup.
12
Fill ketchup bottle with water; pour water into pot.
13
Mix in sugar, Worcestershire sauce and mustard.
14
Boil sauce until slightly thickened, stirring occasionally, about 10 minutes.
15
Remove chicken from oven.
16
Spoon some sauce over chicken.
17
Return chicken to oven.
18
Bake until chicken is cooked through and glazed, about 20 minutes.
19
Serve chicken with remaining sauce.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon poultry seasoning, and more.

Yes, Baked Chicken with Tangy Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken with Tangy Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions