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Prep Time: 1440 Minutes Cook Time: 18 Minutes |
Ready In: 1458 Minutes Servings: 8 |
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Bon Appétit September 2002 Ingredients:
1 cup olive oil |
1/4 cup ground cinnamon |
1 tablespoon salt |
1 teaspoon cayenne pepper |
1 teaspoon sugar |
8 chicken breast halves, with skin and bones |
8 chicken thighs, with skin and bones |
1 cup all-purpose flour |
4 tablespoons peanut oil |
Directions:
1. Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
2. Preheat oven to 475°F Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour.
3. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet.
4. Cook until golden, adding more oil as needed, about 3 minutes per side.
5. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes.
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