Mexicali Oven Fried Chicken Recipe
Ingredients
| Yellow cornmeal | 1/3 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Chili powder | 1 Teaspoon | |
| Fryer chicken | 3 Pound | |
| Butter/Margarine | 2 Tablespoon, melted |
Directions
In a bowl combine the cornmeal, flour, dried oregano, and chili powder; place cornmeal mixture on a sheet of waxed paper. Set aside.
To skin the chicken pieces, use your fingers to pull the skin away from the meat; discard the skin. Rinse the chicken pieces. Roll the chicken pieces in the cornmeal mixture to coat evenly.
Arrange the coated chicken pieces in an ungreased 15x10x1-inch baking pan. Pour the melted butter or margarine evenly over the chicken pieces.
Bake chicken in a 375° oven about 50 minutes or till tender. Do not turn. (Chicken is done when it is easily pierced with a fork. Test the thigh or breast at a point near the bone, since these parts require the most cooking time.)
To skin the chicken pieces, use your fingers to pull the skin away from the meat; discard the skin. Rinse the chicken pieces. Roll the chicken pieces in the cornmeal mixture to coat evenly.
Arrange the coated chicken pieces in an ungreased 15x10x1-inch baking pan. Pour the melted butter or margarine evenly over the chicken pieces.
Bake chicken in a 375° oven about 50 minutes or till tender. Do not turn. (Chicken is done when it is easily pierced with a fork. Test the thigh or breast at a point near the bone, since these parts require the most cooking time.)
Chef
