Shabbos chicken

Yield: 1 Servings

Measure Ingredient
1 \N Chicken; cut into eights
⅔ cup Yellow corn meal
½ cup Flour
\N \N Garlic powder and white pepper to taste

Combine the dry ingredients in a mixing bowl and set aside. Clean the chicken and wash. Roll the wet chicken in the dry mixture and place on a "pammed" baking sheet. Bake at 350 until brown and crispy.

The seasoning can be adjusted to taste, but cooking diminishes many spices, so we use a lot. When our daughter asked why her chicken did not taste like mine, I suggested that when she mixes the dry ingredients that she taste it. If it tastes alright, then add more garlic and pepper.

Posted to JEWISH-FOOD digest by "Ruth Frier" <antruthy@...> on May 17, 1998

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