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Recipe submitted by Judith Markiewicz, Canton, OH

Southwestern Oven-Fried Chicken

4 broiler-frier chicken drumsticks, skinned
4 broiler-frier chicken thighs, skinned
3 slices white bread, tom in small pieces
3 tablespoons fresh cilantro leaves
2 tablespoons yellow cornmeal
2 tablespoons pine nuts
2 large garlic cloves, peeled
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano leaves, crumbled
1/2 teaspoon salt, divided use
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 teaspoons egg white
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons honey
1/4 teaspoon pepper

1. In food processor container, place bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1/4 teaspoon of the salt, cayenne pepper and ground cloves. Process to form fine crumbs. Add egg white and mix until moist. Place mixture on a large shallow plate and set aside.
2. In small bowl, mix together mustard, water and honey; brush evenly over chicken. Sprinkle chicken with pepper and remaining 1/4 teaspoon salt. Dip chicken, one piece at a time, in breadcrumb mixture and press gently to adhere thin coating. Place chicken on rack in greased jellyroll pan.
3. Bake in 400 degrees F. oven about 40 minutes or until chicken is crisp and brown and fork can be inserted with ease.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.