12 pieces cut-up chicken (6 legs - 6 thighs)
1/4 cup prepared mustard
½ tsp. paprika
salt & pepper to taste
1/2 cup Steen's Pure Cane Syrup
1 cup buttermilk baking mix
1/4 tsp. ginger
vegetable oil


Mix syrup and mustard for marinade. Place chicken in marinade coating all pieces, let stand one hour. Combine baking mix, salt, pepper, paprika and ginger; dredge chicken in mixture. Heat ½ vegetable oil to 375 degrees in 12 inch skillet over medium heat. Drop chicken, a few pieces at a time, in hot oil and cook about 5 minutes on each side or until golden brown. Place chicken on paper towels to drain. When all chicken is browned, arrange on baking sheet and bake in 350 degree oven for 20 to 30 minutes or until chicken tests done and juices run clear.

This recipe won Grand Prize in the (meats) Senior Division at Steen’s Cooking Contest.

Ruth Landry
Erath, LA