 |
|
ADOBE OVEN-FRIED CHICKEN
Yield: 4 to 6 servings
1/2 cup fresh cilantro, minced
6 tablespoons honey mustard
1 jalapeno chili, minced
2 tablespoons fresh lime juice
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
2 teaspoons chili powder
1/4 teaspoon each: salt, dried oregano, ground red pepper
1/4 cup vegetable oil
2 frying chickens, cut in serving pieces, skin removed
Heat oven to 400 degrees. Line a jellyroll pan with aluminum foil.
Combine cilantro, mustard, jalapeno and lime juice in a small dish;
set aside. Combine bread crumbs, cornmeal, chili powder, salt,
oregano and red pepper in a shallow dish such as a pie plate.
Drizzle oil over and mix with your hands until mixture is uniformly
moistened.
Using the back of a small spoon, coat chicken pieces with mustard
mixture; roll in breadcrumb mixture. Arrange meaty side up on
jelly-roll pan.
Bake until juices from the thigh run clear instead of pink, 40 to
45 minutes. Serve hot or at room temperature.
|
|
Adobe 01