Southwestern Oven-Fried Chicken

Southwestern Oven-Fried Chicken

Dish Name : Southwestern Oven-Fried Chicken

Yield: 12 portions

White bread slices - torn in pieces 9
Fresh cilantro - 2/3 cup
Yellow cornmeal - 6 Tbsp.
Pine nuts - 6 Tbsp.
Garlic cloves, minced - 6
Cumin, ground - 4 1/2 tsp.
Dried oregano - 2 tsp.
Salt, divided - 2 tsp.
Cayenne pepper - 3/4 tsp.
Cloves, ground - 1/2 tsp.
Egg white - 2 Tbsp.
Dijon mustard - 6 Tbsp.
Honey - 3 Tbsp.
Water - 3 Tbsp.
Broiler-fryer drumsticks, skinned - 12
Broiler-fryer thighs, skinned - 12
Black pepper, ground - 3/4 tsp.

Method:

  1. Combine bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1 tsp. salt, cayenne and cloves in food processor fitted with metal blade; mix to form crumbs. Add egg white; mix to moisten.

  2. In small bowl, combine mustard, honey and water. Brush evenly over chicken pieces. Sprinkle with remaining salt and black pepper. Dip pieces into crumb mixture, coating evenly; press gently so mixture adheres.

  3. Arrange chicken on lightly oiled racks on jelly-roll pans. Bake at 400F until cooked through, about 40 minutes.

Nutrition per portion: Calories, 340; fat, 16g (42% calories from fat); protein, 33g; carbohydrate, 16g; cholesterol, 100mg; sodium, 540mg.