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    Cornmeal-Coated Chicken


    Source of Recipe


    Aljene Wendling

    List of Ingredients




    1 cup all-purpose flour
    1 cup cornmeal
    4 teaspoons ground cumin
    2 teaspoons onion powder
    2 teaspoons garlic powder
    2 teaspoons dried oregano
    1 teaspoon salt -- optional
    1 teaspoon pepper
    1/2 teaspoon cayenne pepper

    ADDITIONAL INGREDIENTS:
    1 broiler/fryer chicken -- (3 pounds), cut up
    and skin removed
    3 tablespoons butter or margarine -- melted

    Recipe



    In a large resealable plastic bag, combine the first nine ingredients. Store in a cool dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total).

    To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375ºF for 45-50 minutes or until juices run clear. Yield: 4 servings per batch.

 

 

 

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