Granny’s Oven Barbecued Chicken


  • 3 lb frying chicken
  • four for dredging
  • kosher salt and black pepper to taste
  • 1/2 cup vegetable oil
  • 1 (6 oz) can tomato sauce
  • 4 scallions, minced finely
  • 4 cloves garlic, minced finely or pressed
  • 1 tbs barbecue spices
  • 2 tsp chili powder
  • 1/2 tsp celery salt
  • 1 and 1/3 cups water
  • 2 tbs Worcestershire sauce
  • 2 tbs vinegar
  • dash of Tabasco


  • Cut up the chicken in serving pieces. 
  • Season the chicken pieces with salt and pepper, then dredge in flour, knocking off all excess flour.
  • Add oil to a iron skillet or large saute pan and brown the chicken pieces on all sides in about 1/2 inch of oil.
  • Combine the remaining ingredients in a bowl.
  • Place the browned chicken pieces in a casserole and pour the barbecue sauce over.
  • Cover and bake in a preheated 350 degree oven for 1 hour or until internal temperature reaches 160 degrees.
  • For a crispy crust, remove cover during the last half hour of cooling.

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