| 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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