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Southwestern Oven-Fried Chicken

Southwestern Oven-Fried Chicken
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Yield: 4 servings

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  • 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.

Updated Monday, March 24th, 2003

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