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Mexicali Oven Fried Chicken

Diet.Chef's picture
Ingredients
  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
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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