Recipe provided by Mary Ziss of the Maplewood South Orange Chapter.
Broiler Bar-B-Que Chicken
|large broiler Chicken - quartered
|1890 French Dressing or preferred Bar-B-Que sauce
|Lowry Season Salt
|Bread Crumbs, Wheat Germ or a combination of the two
With a pastry brush paint entire surface of chicken. Include skin and under side. Whenever possible allow chicken to marinate in sauce for a few hours - then proceed with breading.
Sprinkle Seasoning Salt and dip in bread crumbs, wheat germ, or a combination of crumbs and wheat germ. Chicken fat on each piece is optional.
Place under broiler and allow about 50 minutes until brown and tender. Turn about every 10 minutes.
Chicken may be baked in a 325 degree oven for apporximately 50 minutes. Grease pan.