| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut into eights |
| 2/3 |
c |
Yellow corn meal |
| 1/2 |
c |
Flour |
|
|
Garlic powder and white pepper to taste |
INSTRUCTIONS
Combine the dry ingredients in a mixing bowl and set aside. Clean the
chicken and wash. Roll the wet chicken in the dry mixture and place on a
"pammed" baking sheet. Bake at 350 until brown and crispy.
The seasoning can be adjusted to taste, but cooking diminishes many spices,
so we use a lot. When our daughter asked why her chicken did not taste like
mine, I suggested that when she mixes the dry ingredients that she taste
it. If it tastes alright, then add more garlic and pepper.
Posted to JEWISH-FOOD digest by "Ruth Frier" <antruthy@flash.net> on May
17, 1998
A Message from our Provider:
“Jesus: the most exciting person in the universe”