Chef John Folse’s Cookbook: Spicy Chicken Quarters

Cook these before your tailgate. Then, knock one out each quarter.


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Often chicken leg quarters will go on sale at local grocery stores, and most people pass up this delicacy for more costly cuts. I have created this fabulous recipe that puts leg quarters in the spotlight once again.

Prep Time: 1½ Hours

Yields: 4 Servings


4 chicken leg quarters

½ tsp cayenne pepper

1 cup flour

½ tsp salt

1 tbsp chili powder

1 tbsp granulated garlic

1 tsp granulated onion

3 tbsps olive oil

1 cup Sweet Baby Ray’s® Barbecue Sauce

hot sauce to taste

1 tbsp chopped parsley



Line a baking pan with paper towels then set aside. Line a baking sheet with aluminum foil and set aside. In a glass bowl, combine cayenne pepper, flour, salt, chili powder, granulated garlic and granulated onion. Mix until all dry ingredients are well incorporated. Add chicken quarters, tossing gently until well coated with flour mixture. Cover with plastic wrap and refrigerate a minimum 20 minutes. When ready to cook, preheat oven to 375°F. In a large nonstick skillet, heat olive oil over medium-high heat. Once heated, add chicken quarters to the pan and fry on each side approximately 3 minutes or until golden brown. Using tongs, remove chicken from pan and place on prepared pan with paper towels to drain. In a large bowl, combine barbecue sauce and hot sauce. Add browned chicken quarters and coat well. Place chicken quarters on prepared baking sheet and bake 40 minutes or until chicken is fully cooked. To serve, place 1 chicken quarter on each serving plate and garnish with chopped parsley. Serve Immediately.

Recipe courtesy of Chef John Folse