One thing Southerners know for sure is how to make great fried chicken,,,and this week our tailgating recipes are taking a turn to the South with Trisha Yearwood’s Barbequed Chicken – done Naomi Blackburn style, of course. Naomi teamed this recipe with Trisha’s Mac and Cheese (it’s not just for kids anymore) So hurry back tomorrow and you can grab the Mac and Cheese that turns this great party dish into something spectacular.

MID-WEEK MIXERS by Naomi Blackburn – For more of Naomi’s great recipes follow

Tricia Yearwood’s Southern Style Barbecue Chicken (served with her Crock Pot Mac and Cheese)

This chicken is so tasty, moist and easy to make that it has become a staple for sofa tailgating in the Blackburn home! The most difficult part of making this recipe is quartering the chicken. My family tells me that it reminds them of a traveling BBQ company in Northern Illinois called Fay’s BBQ. I love this chicken because it isn’t the standard tomato based BBQ sauce, but has that tangy, spicy tinges to it that tickles the taste buds! I just made this a couple of weeks ago and already my mouth is drooling! Now, I do double the sauce that Tricia has in the original recipe, but I love to slather and I mean slather the chicken with the sauce. It just POPS!

The chicken does take a bit more time to grill than using pieces so allow the time necessary. It took my chicken a good hour and fifteen minutes, but it is SO worth it!

So, here we go!



Two 3 pound frying chickens, split

4 tablespoons salt
2 cups cider vinegar

1.5 cups peanut oil

2 teaspoon hot sauce, such as Franks

1/4 teaspoon black pepper

2 teaspoon cayenne pepper

  1. Quarter chickens as shown in pictures   A whole chicken will become this
  2.  Place quarters in a large pot and cover with water. Add salt to act as a brine. Place pot with chicken for no less than 6 hours and allow to “brine”.
  3. In a large sauce pan, blend all sauce ingredients, bring to a boil and set aside.
  4. Prepare grill and place chicken on grill. Brush frequently with the sauce until chicken hits 180 degrees internally.
About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

Leave a comment:

Facebook IconTwitter IconBe My FriendBe My FriendBe My Friend
%d bloggers like this: