My fried and baked spicy chicken

Chicken second courses

Baking

We have always loved fried chicken but I have never loved standing over a frying pan for any length of time and then worrying if the chicken was actually done. When the 3 kids were about 3 and 5 (yes, I have a set of twins!) and began liking bone-in chicken, I developed this recipe that requires little frying time and a relatively long baking time. Tom and I like it spicy and the kids soon developed a taste for it also. At first I used a hot and spicy chicken coating from the Oakgrove Smokehouse Company out of Louisiana and then later made my own. This recipe can be doubled or tripled for a crowd and is often on the menu for family get togethers. It can be made ahead and served cold or at room temperature .Yesterday as I was pondering which recipe I would submit ( my meat sauce or the chicken) I got a call from daughter Jessa. She was making this chicken and wanted to double check the baking time. She was making it for her 3 kids...that's when I knew... <br />