Spicy Oven Fried Chicken & Potatoes
|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|
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).