Side Pannel
Cajun Oven-Fried Chicken
Ingredients List
- 8 Thighs, chicken, broiler/
- -- fryer, boned, skinned
- 1/3 c Hot pepper sauce
- 1/4 c Water
- 1 tb Mustard, Dijon
- 1/2 ts Pepper, cayenne
- 1 c Breadcrumbs, French
- 1/2 c Flour
- 3 tb Oil, olive, light
- 2 ts Garlic powder
- 2 ts Onion powder
- 2 ts Poultry seasoning
- 1 ts Cornstarch
- 1 ts Salt
- 1 ts Sugar
- 1 ts 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
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
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