Fried Barbecue Chicken

If there’s anything more Southern than fried chicken, it’s got to be this fried barbecue chicken.

1 (3- to 4-pound) chicken, cut into serving pieces

2 teaspoons salt, divided

½ teaspoon black pepper

1 cup all-purpose flour

Oil for browning the chicken

½ cup finely chopped onion

2 tablespoons Worcestershire sauce

¼ teaspoon cayenne pepper

¼ teaspoon chili powder

1 teaspoon dry mustard

1 cup tomato juice

½ cup water

2 tablespoons firmly packed brown sugar

2 teaspoons paprika

¼ cup ketchup

¼ cup apple cider vinegar

Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking dish and set aside. Season the chicken with 1 teaspoon of the salt and the ½ teaspoon pepper. Place the flour in a shallow dish and dredge the chicken in the flour to coat. In a 10-inch skillet heat the oil until a pinch of flour sizzles when dropped in the skillet. Brown the chicken in batches. Transfer fried chicken to the prepared baking dish.

In a medium saucepan add the onion, Worcestershire sauce, cayenne pepper, chili powder, mustard, tomato juice, water, brown sugar, paprika, the remaining 1 teaspoon salt, ketchup, and vinegar. Simmer over medium heat for 10 minutes. Pour over the chicken, cover, and bake for 1 hour. Remove the cover and continue to bake for 30 more minutes.

Makes 6 to 8 servings.