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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas Ingredients:
1/2 cup cornmeal |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1-1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/2 cup 2% milk |
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up |
1/3 cup butter, melted |
Directions:
1. In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture.
2. Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear. Yield: 4-6 servings.
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