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Spicy Oven Fried Chicken & Potatoes

Chef.Foodie's picture
Ingredients
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Chili powder 2 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Whole chicken legs 20 Ounce (2 Pieces, 10 Ounce 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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
45 Minutes

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