Oven Fried Chicken With Hot Cranberry Dijon Sauce
|Olive oil||2 Tablespoon|
|Chicken legs with thighs||4 , skinned|
|Garlic||2 Clove (10 gm), peeled, crushed|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Toasted wheat germ||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Canned jellied cranberry sauce||9 Ounce (1 can)|
|Dijon mustard||2 Tablespoon|
|Limes||2 , juiced|
Preheat the oven to 375° F.
Mix together the coating ingredients.
Put them in a plastic bag.
One at a time, put each quarter in the bag, close it tightly, and shake well to coat the chicken on all sides.
Discard any leftover crumbs.
Coat a baking sheet with olive oil.
Lay the chicken, rounded side down, and the garlic on it.
Bake for 25 minutes on the top shelf.
Carefully loosen the chicken with a spatula, keeping the crust intact, and turn it over.
Bake for an additional 20 minutes or more, until cooked through.
Cooking time depends on the size of the leg quarters, which can vary considerably.
Meanwhile, make the sauce.
Heat the cranberry sauce in a saucepan (or in a microwave-safe quart measure in the microwave) until it's liquefied and boiling.
Whisk in the mustard and lime juice.
Serve the sauce hot in a gravy boat with the chicken.