Spicy Oven Fried Chicken & Potatoes Recipe
Summary
Cooking Time45 MinDifficulty LevelEasy
Ingredients
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Chili powder | 2 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| 2 whole chicken legs (about 10 oz. each) | ||
| Salad oil | 2 Tablespoon | |
| Russet potatoes | 2 Small, scrubbed | |
Directions
In a wide, shallow bowl, mix cornmeal, flour, chili powder, and pepper flakes.
Rinse chicken, pat dry, and brush evenly with 1 tablespoon of the oil.
Roll chicken in cornmeal mixture to coat completely.
Then place chicken, skin side up, on a rack in a 10-by 15-inch baking pan.
Cut each potato lengthwise into quarters.
In a bowl, mix potato quarters with remaining 1 tablespoon oil.
Then place potatoes in cornmeal mixture and toss to coat.
Arrange potatoes on rack around chicken.
Bake in a 400° oven until potatoes are tender when pierced and chicken is crusty on outside and no longer pink near thighbone; cut to test (about 45 minutes).
Rinse chicken, pat dry, and brush evenly with 1 tablespoon of the oil.
Roll chicken in cornmeal mixture to coat completely.
Then place chicken, skin side up, on a rack in a 10-by 15-inch baking pan.
Cut each potato lengthwise into quarters.
In a bowl, mix potato quarters with remaining 1 tablespoon oil.
Then place potatoes in cornmeal mixture and toss to coat.
Arrange potatoes on rack around chicken.
Bake in a 400° oven until potatoes are tender when pierced and chicken is crusty on outside and no longer pink near thighbone; cut to test (about 45 minutes).
Chef
