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August 31, 2011
Oven-Crisped Chicken
Poultry Classics
Prep time:
14 minutesbaking time:
40 to 45 minutesIngredients
Serves 6
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 3/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 egg white
- 1/2 cup water
- 6 to 8 each drumsticks and thighs, skins removed
Directions
1
Preheat the oven to 400°F. Spread 2 tablespoons butter over the bottom of a baking sheet.
2
Combine flour, cornmeal, paprika, chili powder, garlic powder, cayenne pepper and salt in a clean paper bag. Close bag and shake to mix well.
3
Beat egg white in a shallow bowl. Stir in water. Dip chicken in egg white mixture. Place chicken in paper bag with flour mixture. Shake to coat chicken. Arrange chicken on prepared baking sheet.
4
Melt remaining butter in a small saucepan over medium heat. Drizzle evenly over chicken.
5
Bake the chicken until an instant-read thermometer inserted in center of each piece of chicken but not touching bone registers 180°F, about 40 to 45 minutes.
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grandma's secret
grandma's secret
If there was any leftover chicken, Grandma used it to make chicken hash. She pulled the meat from the bones and chopped it. Then she sauteed one chopped onion and two diced cooked potatoes. She stirred in the chopped chicken and let it cook, stirring occasionally, until the hash was crisp and brown.
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