Best 9 Spicy Baked Picnic Chicken Recipes

BAKED SPICED CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
• Wipe the chicken drumsticks dry with paper towels. Arrange them in a single layer on the baking sheet.
• Prepare the rub: In a small bowl, combine the olive oil, kosher salt, chili powder and cayenne pepper to create a paste. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
• Bake the drumsticks until cooked through (their internal temperature should reach 165ºF) and juices run clear, about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too fast on top.
• If you wish, garnish with chopped parsley and red pepper flakes, then serve.

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

CRISPY PICNIC CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.

PICNIC CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

DOUBLE DIPPED SPICY CHICKEN

Steps:

• Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
• Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
• Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
• Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

OVEN-FRIED PICNIC CHICKEN

Steps:

• In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
• Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
• Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
• Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
• Transportation tips:
• If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

SPICY PICNIC CHICKEN

Steps:

• Heat oven to 400 degrees.
• Spray a broiler pan with non-stick cooking spray.
• In a shallow bowl, combine buttermilk and 1 tbsp of Taco seasoning mix; mix well In another bowl, combine remaining taco seasoning mix, bread crumbs, flour, salt and pepper; mix well.
• Dip chicken pieces in buttermilk mixture; coat with bread crumb mixture.
• Place on broiler pan; let stand for 10 minutes.
• Drizzle chicken with melted butter.
• Bake for 40-45 minutes, or until juices run clear.

BAKED SPICY CHICKEN

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In shallow bowl, mix crushed chips, oregano, paprika, thyme, seasoned salt, garlic powder and red pepper. In another shallow bowl, beat egg and milk.
• Coat chicken pieces lightly with egg mixture, then coat lightly with crumb mixture. Place in pan, skin sides up. Sprinkle with any remaining crumb mixture. Drizzle with melted butter.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).