Mexican Oven-Fried Chicken
Prep: 10 min, Cook: 50 min.
2 tsp. unsalted butter
2/3 cup buttermilk baking mix
1 tsp. paprika
1 Tbs. plus 1 tsp. cornmeal
2 tsp. chili powder
1-1/2 lbs. frying chickens, cut up
Preheat oven to 425°F. Melt butter in a 9x13 inch pan in oven until melted. Combine baking mix, next 3 ingredients and salt and pepper to taste in a shallow bowl. Coat chicken. Place skin sides down in pan. Bake 35 minutes uncovered. Turn, and bake about 15 minutes more, until chicken is cooked through.
2 tsp. unsalted butter
2/3 cup buttermilk baking mix
1 tsp. paprika
1 Tbs. plus 1 tsp. cornmeal
2 tsp. chili powder
1-1/2 lbs. frying chickens, cut up
Preheat oven to 425°F. Melt butter in a 9x13 inch pan in oven until melted. Combine baking mix, next 3 ingredients and salt and pepper to taste in a shallow bowl. Coat chicken. Place skin sides down in pan. Bake 35 minutes uncovered. Turn, and bake about 15 minutes more, until chicken is cooked through.
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