Tastes-Like-Fried Baked Chicken
Making the world's fattest food, even fatter.

For those of you who thought frying was the highest fat way to cook chicken, i got good news for you. it's not. this recipe requires using the fattest cuts of chicken, and bake them at high temps. in pools of butter. in order to preserve every bit of fat for your enjoyment i recommend surrounding the chicken with wedges of nutritionally bankrupt white potato's. (if you are going to insist on being healthy, i guess you could use yukons....). no, wait. i take that back. if you are going to insist on being healthy, you better stop reading right now, before you do something you probably won't regret. anyway. you know you want this. this recipe is designed to bring out the best in fried/baked chicken: the fat crispy salty fat skin. you all know the skin is the only reason to even eat chicken. what's chicken meat taste like anyway? that's right, chicken! which tastes, apparently, just like every vague nebulous white meat. so, when making this recipe, don't even worry yourself about how the meat is doing. keep your eye on that golden bubbly fat prize.....

Recommended Drinkin':
I suggest one or two cold beers (in a bottle, this is just fried chicken after all) while you prepare this. and maybe a cold shot of vodka while it cooks. because

Nothing goes with a good beer like vodka.

Ingredients:

1-2 Cold beers (for drinkin)
6 chicken thighs  (these are the fattest pieces….fat=good)
2 TBS butter (3 if you are putting potato's in, or if the thighs don't look very fatty)
garlic powder
paprika
ground ginger
dried parsley
salt
pepper

Preheat oven to 425

Sprinkle your fat thighs with salt, garlic powder, fresh ground pepper, ginger, paprika, and dried parsley leaves. Dip them into a dish of flour and thoroughly coat. Tap excess flour off.

Put 2 or 3 TBS butter in a baking pan and pop it in the oven to melt butter. Remove it before the butter burns. Lay chicken pieces skin side down in the butter and bake for 1 hour. Remove pan and flip the pieces over. Return to the oven and bake an additional 15 minutes.

*Cooking time really depends on your oven so this may take some tweaking on your own. Basically skin should be a dark golden brown and very very crispy and the meat should be pulling away from the bone.

Do not attempt to make a low-fat version of this recipe!

*Add extra carbs. and calories to this dish by slicing white potato's lengthwise into wedges and baking them along w/the chicken. Make sure they are fully coated in butter and sprinkled generously with salt.

 

 

sprinkle about yay-much of the seasonings on them thighs:

 

 

It's a little known fact that Tastes-Like-Fried Baked Chicken was actually the inspiration for Sir Mix-A-Lot's hit song "Baby Got Back"....it's true.