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Greetings! Welcome to the second installment of the Midlife Mamma the Chef series! I cannot tell you all how happy I am to finally start sharing this part of my heart with you.

I hope you enjoyed the first installment, which was a spiced banana bread. If you saw the picture, there was a lot of bread made that day. It was pretty much gone in less than two days. So it’s a favorite for us and I really hope you liked it as well.

Since I shared something sweet last week, I thought this next post should give you something savory to sink your teeth into. So tonight, for dinner, I made BBQ Glazed Fried Chicken! In this blog post, I’ll be showing you how to make it too! Don’t worry! It’s super easy! Here we go!

Before I get started I have a confession to make. When I’m cooking a savory dish I really sort of wing it. I do very little measuring so the measurements are approximate and to taste. The good news is that this recipe is hard to ruin as long as you don’t over salt.  Ok! Disclaimer done. Let’s talk chicken!

For this recipe I used free range chicken legs. You don’t have to use free range, I just happen to prefer them because they tend to be smaller, less daunting in size. They are also not pumped up with “extra stuff” but that’s another post for another day. The smaller size allows for less cooking time which means you’ll have dinner on the table quicker. I don’t know about your home, but in my household an early dinner is greatly appreciated.

Get your pan heating & Preheat your oven

Preheat your oven to 400 degrees and then set a skillet over medium high heat and add about a 1/2 inch of oil to the pan. Again, that’s approximate. This will be a shallow fry, not a deep fry so you don’t need a lot of oil.

Prep the chicken

To prep the chicken legs, rinse them and pat them dry with a paper towel. I go through a lot of paper towel when I’m cooking because it’s more sanitary. It’s important to have safe kitchen habits especially when you are dealing with raw chicken. Paper towels are quick, absorbent, and you can just toss them in the trash after use. Easy.

Season the chicken with salt and pepper on both sides and set aside.

Coat the chicken with seasoned flour

In a large bowl, add a cup of all purpose flour. To that flour you will add about a tablespoon each of paprika and garlic powder, a generous pinch of salt, and about a 1/2 teaspoon of ground black pepper. Stir the mixture with a whisk or a fork to combine. Remember that the measurements are approximate, so don’t be afraid to taste before you add the chicken. Once you add the chicken it’ll be too late.

When your flour is seasoned to your satisfaction, add the chicken. You want to be sure the chicken is completely coated but not excessively so. Shake off any excess coating before adding it to the skillet to fry.

Fry the chicken

By this time, your oil should be nice and hot. You should see small wisps of smoke coming from the oil. You can also sprinkle a bit of the flour into the oil. If it sizzles, you are good to go! All you have to do now is add your chicken to the skillet to fry.

For this step, you are just looking to fry the chicken long enough to get a good crispy crust on the outside. About 5 minutes on each side should do the trick. It’s ok if the chicken is not cooked all the way through, because you will be finishing them in the oven.

As soon as you have a nice crust, remove the chicken from the pan and place on paper towel to soak up the excess oil.

Glaze the chicken

Spray a small baking dish with non-stick spray and place the fried chicken inside. Brush both sides of each chicken leg with barbecue sauce. The kind of sauce you use is completely up to you. Sometimes I make my own sauce, but in a pinch, my family loves Sweet Baby Ray’s. There are endless variations possible at this step. So use your imagination. Just be sure not to over saturate the chicken with the sauce. A thin layer of sauce will allow the sugars to caramelize, creating so much goodness that you will be compelled to come back and leave your “thank yous” in the comments below!

Bake the chicken

Now that your chicken is glazed, the last step is to place it uncovered in a 400 degree oven for 30-35 minutes until the chicken is cooked through. You can use this time to prepare side dishes. I served it with twice cooked garlic potatoes.

Remove and enjoy!

Once the chicken is cooked, remove it from the oven and set aside while you put the finishing touches on your sides dishes. Or…just grab a napkin and a leg and tuck in!

Things to remember

I served this to my 19 month old. I just pulled the chicken off the bone and tore it into bite sized pieces. She loved it! My daughter eats what we eat because preparing two different meals every night is simply not practical for me.

If your chicken legs are larger you will have to compensate for longer cooking time either during the frying or in the oven. Take your pick.

Taste, taste, taste! Have I mentioned that the measurements are approximate?

This dish is finger licking good and you probably won’t have left overs.

Now off you go! Happy cooking!

That’s it for this week! If you’re quick you can catch the demo in my Instagram Stories!! I hope you love this dish as much as my family did.



1 lbChicken Drumsticksmedium sized
1 cupCanola Oil
1 cupAll Purpose Flour
1 tablespoonPaprika
1 tablespoonGarlic Powder
1 teaspoonGround Black Pepperdivided
2 teaspoonKosher Saltdivided
1 cupBarbecue Sauce


  1. Preheat oven to 400 degrees
  2. Set a skillet with canola oil over medium high heat
  3. Spray a small baking dish with non-stick spray
  4. Rinse and pat dry chicken
  5. Season chicken with salt and pepper
  6. Combine flour, paprika, garlic powder, salt, pepper in a large bowl and mix to combine
  7. Add chicken to flour mixture to coat.
  8. Shake off excess coating and add to skillet.
  9. Fry for 5 minutes on each side. Should have a golden brown crust.
  10. Drain excess oil from chicken
  11. Place chicken in small baking dish
  12. Lightly brush both sides of chicken with barbecue sauce
  13. Bake for 30-35 minutes until chicken is cooked through

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