What is the best way to cook chicken leg quarters?
Try this I make this for football Sundays What I do is remove the backs then cut the thigh off the leg then wash the legs and thighs in very cold water then I place the pieces on a plate and coat one side with garlic powder, poultry seasoning, celery seed, parsley flakes, salt and pepper then turn the pieces and do the same to the other side and repeat the seasonings now get your oil hot in a large fry pan I prefer cast iron it turns out better brown on one side then turn pieces over once that both sides are browned continue to turn until the chicken is done note I make some chicken stock out of the backs for this I add enough water to cover all in this recipe a chopped carrot celery and little onion with some salt pepper later after it cooks down add more water if needed
EASY BBQ SOUTHWESTERN CHICKEN 4 leg quarters (skinless) 1 cup bbq sauce (any flavor)(honey smoke perferred) 1.5 tsp of southwestern seasoning 1 tsp salt and pepper 1 tsp chicken fajita seasoning Skin 4 leg quarters Set oven to 400 degrees Marinate leg quarters in all ingredients for 15 minutes. Take a cookie sheet or flat sheet and a sheet of foil, and wrap leg quarters in foil, make sure no opening, seal it up tight. Cook for 45 minutes. When done spoon remaining sauce over chicken till glaze appears, then serve.
Spicy Baked Chicken Leg Quarters: 1 hour 1 hour prep 4-6 servings 4 lbs chicken leg quarters breadcrumbs salt pepper Tabasco sauce or Frank’s red hot sauce Wash chicken and dry with paper towel. Marinate chicken in lots of Tabasco sauce salt, pepper. Place chicken in plastic bag with bread crumbs. Shake bag of chicken to get bread crumbs covering the chicken. Place on cooking tray (with aluminum foil) for easier cleaning. Bake in oven for 40 minutes at 450°. Pierce chicken to check to see it’s done.
My husband doesn’t like bones in his meats, so we usually do boneless. But, I must say, if I had some chicken leg quarters, I’d make some enchiladas. You could make them from scratch, but a simpler way is to buy pre-made enchilada sauce (green or red)..buy about 2 cans, and some flour or corn tortillas. Boil your chicken until there is no more blood near the bones. Then cool the chicken under some cold water. From there the meat should be easy to shred off of the bones. Then dip your tortilla into some hot oil really quickly, just to make them pliable without them crumbling or breaking. Then you dip them into the enchilada sauce in a separate dish or bowl…then you can put the shredded chicken (season how you want) into the tortilla, roll it up and place it seam side down into a baking dish. Keep on rolling them out until you’re either out of chicken or tortillas…then pour any remainding sauce and some shredded cheese over the rolled enchiladas in the baking dish and bake at like 35