Mexicali Oven Fried Chicken
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Chili powder||1 Teaspoon|
|Broiler-fryer chicken||3 Pound, cut up|
|Butter/Margarine||2 Tablespoon, melted|
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.)