Whole chicken, cut up into 8 serving pieces
1/2 cup of extra virgin olive oil
1/2 cup of white wine
2 tsp. of salt, divided
2 tsp. of black pepper, divided
2 Tbs. of portuguese red bell pepper paste (massa de pimentao)
2 cloves of garlic minced
2 tsp. of paprika, divided
1 tsp. of onion powder
1 tsp. of dried sage
3/4 cup of canola oil
2 cups of all- purpose flour
1 tsp. of garlic powder
2 eggs, beaten
1/4 cup of hot sauce
In a large bowl, whisk oil, wine, 1 tsp. of salt, 1 tsp. of pepper, red bell pepper paste, garlic, 1 tsp. of paprika, onion powder and sage. Add the chicken to the marinade. Marinate overnight.
Preheat the oven to 425 degrees Fahrenheit. Pour canola oil into a 4 quart baking dish. Place the dish in the oven to heat the oil.
In one dish add the flour, 1 tsp. of salt, 1 tsp. of pepper and the garlic powder and whisk together. In another dish add the eggs and the hot sauce and whisk together. Dip the chicken pieces in the egg then dredge in the flour mixture. Place chicken in the baking dish with the heated oil. Bake in the oven for 20 minutes. Turn the chicken pieces over and bake for another 20-25 minutes.