Southwestern Oven-Fried Chicken

From Blue Ribbon Recipes

Poultry Recipes

Yield: 4 servings

• 3 slices white bread, torn into small pieces
• 3 tablespoons fresh cilantro
• 2 tablespoons yellow cornmeal
• 2 tablespoons pine nuts
• 2 large cloves garlic, peeled
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt, divided
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 2 teaspoons egg white
• 2 tablespoons Dijon-style mustard
• 1 tablespoon water
• 2 teaspoons honey
• 4 broiler-fryer chicken drumsticks, skinned
• 4 broiler-fryer chicken thighs, skinned
• 1/4 teaspoon freshly ground black pepper

Place the bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1/4 teaspoon of the salt, cayenne, and cloves in a food processor. Process to form fine crumbs. Add the egg white and mix until moist. Put the mixture in a large, shallow dish and set aside.

Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, water, and honey. Brush over the chicken drumsticks and thighs. Sprinkle with the pepper and remaining 1/4 teaspoon salt. Dredge the chicken with the bread crumbs, pressing gently so that a thin coating adheres. Place on a rack in a baking pan. Bake for about 40 minutes, or until the chicken is crisp and brown.

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