| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Poultry, 1994 dccc, Finalist | 4 | Servings |
INGREDIENTS
| 8 | Thighs, chicken, broiler/ fryer, boned, skinned | |
| 1/3 | c | Hot pepper sauce |
| 1/4 | c | Water |
| 1 | tb | Mustard, Dijon |
| 1/2 | ts | Pepper, cayenne |
| 1 | c | Breadcrumbs, French |
| 1/2 | c | Flour |
| 3 | tb | Oil, olive, light |
| 2 | ts | Garlic powder |
| 2 | ts | Onion powder |
| 2 | ts | Poultry seasoning |
| 1 | ts | Cornstarch |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Paprika |
INSTRUCTIONS
Marinate: ========= In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper. Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating. Coating: ======== In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed. Put the bread crumb mixture in a shallow dish. Assembly: ========= Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat. Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400 F for 20 minutes. Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender. Cook: Joan M. McCormick, Yorktown, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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