Shelly's Recipe

SOUTHWESTERN OVEN-FRIED CHICKEN

Category: Chicken

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

Place the bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1/4 tsp 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. 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 tsp 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. Serves 4