 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
We eat a lot of chicken, so I'm always happy to find a new way to prepare it. Ingredients:
1/2 cup fresh cilantro, minced |
6 tablespoons honey mustard |
1 jalapeno chili, minced |
2 tablespoons fresh lime juice |
3/4 cup dry bread, crumbs |
1/2 cup yellow cornmeal |
2 tablespoons chili powder |
salt, dried oregano, ground red pepper |
1/4 cup vegetable oil |
2 frying chickens, cut in serving pieces, skin removed |
Directions:
1. Preheat oven to 400°F Line a jellyroll pan with aluminum foil.
2. Combine cilantro, mustard, jalapeno and lime juice in a small dish; set aside.
3. Combine bread crumbs, cornmeal, chili powder, salt, oregano and red pepper in a shallow dish such as a pie plate.
4. Drizzle oil over and mix with your hands until mixture is uniformly moistened.
5. Using the back of a small spoon, coat chicken pieces with mustard mixture; roll in breadcrumb mixture.
6. Arrange meaty side up on jelly-roll pan.
7. Bake until juices from the thigh run clear instead of pink, 40 to 45 minutes. Serve hot or at room temperature.
|
|