Cajun oven-fried chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Thighs, chicken, broiler/ fryer, boned, skinned |
| ⅓ | cup | Hot pepper sauce |
| ¼ | cup | Water |
| 1 | tablespoon | Mustard, Dijon |
| ½ | teaspoon | Pepper, cayenne |
| 1 | cup | Breadcrumbs, French |
| ½ | cup | Flour |
| 3 | tablespoons | Oil, olive, light |
| 2 | teaspoons | Garlic powder |
| 2 | teaspoons | Onion powder |
| 2 | teaspoons | Poultry seasoning |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Paprika |
Directions
Marinate: =========
In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper.
Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating.
Coating: ========
In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
Put the bread crumb mixture in a shallow dish.
Assembly: =========
Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400 F for 20 minutes.
Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
Cook: Joan M. McCormick, Yorktown, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94