Main Dishes, Poultry

Crispy Baked Chicken

  • 1/2 cup Cornmeal
  • 1/2 cup Flour
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Chili powder
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Pepper
  • 1 Chicken, cut up
  • 1/2 cup Milk
  • 1/3 cup Butter

    • Combine the first six ingredients. Dipchicken in

    milk, then roll in the cornmeal mixture. Place in a greased 13x9x2"pan. Drizzle with butter. Bake uncovered at 375 for 50-55 minutes or til juice runs clear.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Deborah Hummer of Martinsburg, WV. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!