1/2 cup Aunt Jemima Enriched White Corn Meal
1/2 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon pepper
2 to 3 1/2 lb. broiler-fryer, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with corn meal mixture, Place chicken, skin side up, in large shallow baking pan; drizzle butter over chicken. Bake in preheated moderate oven (375°F.) about 50 to 55 minutes or until done. VARIATION: Substitute 1 tsp. basil leaves, crushed, for chili powder.
1/2 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon pepper
2 to 3 1/2 lb. broiler-fryer, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with corn meal mixture, Place chicken, skin side up, in large shallow baking pan; drizzle butter over chicken. Bake in preheated moderate oven (375°F.) about 50 to 55 minutes or until done. VARIATION: Substitute 1 tsp. basil leaves, crushed, for chili powder.