Southwestern Oven-Fried Chicken
This terrific recipe for Southwestern Oven-fried Chicken was submitted by Judith Markiewicz of Canton, Ohio.
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
4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
1/4 teaspoon ground black pepper
- 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.
- 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.
- Bake in 400°F (205°C) 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.