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Mexicali Oven Fried Chicken

Diet.Chef's picture
  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.)

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2182 Calories from Fat 793

% Daily Value*

Total Fat 88 g136%

Saturated Fat 34.2 g171.1%

Trans Fat 0 g

Cholesterol 3629.7 mg1209.9%

Sodium 1120.3 mg46.7%

Total Carbohydrates 82 g27.5%

Dietary Fiber 7.8 g31.1%

Sugars 0.6 g

Protein 250 g499.6%

Vitamin A 2459.1% Vitamin C 377%

Calcium 23.8% Iron 472.9%

*Based on a 2000 Calorie diet


Mexicali Oven Fried Chicken Recipe