Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Cornmeal Coated Chicken




Source of Recipe


unknown


List of Ingredients




1 cup all-purpose flour
1 cup cornmeal
4 tsp ground cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
1 tsp salt, optional
1 tsp pepper
1/2 tsp cayenne pepper
ADDITIONAL INGREDIENTS:
1 broiler/fryer chicken, (3 pounds), cut up and skin removed
3 Tbs butter or margarine, melted


Recipe



1 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 375° for 45-50 minutes or until juices run clear. Yield: 4 servings per batch. Nutritional Analysis: One serving (prepared with reduced-fat margarine and without salt) equals 314 calories, 218 mg sodium, 106 mg cholesterol, 18 gm carbohydrate, 35 gm protein, 10 gm fat, 1 gm fiber. Diabetic Exchanges: 4 lean meat, 1 starch.


Servings: 12
Yield: 2.25 cups