*  Exported from  MasterCook  *
 
                          Cajun Oven-Fried Chicken
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry, 1994 Dccc               Mc
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      each          Thighs, chicken -- broiler/
                         fryer, boned -- skinned
      1/3  cup           Hot pepper sauce
      1/4  cup           Water
    1      tablespoon    Mustard -- Dijon
      1/2  teaspoon      Pepper -- cayenne
    1      cup           Breadcrumbs -- French
      1/2  cup           Flour
    3      tablespoons   Oil, olive -- light
    2      teaspoons     Garlic powder
    2      teaspoons     Onion powder
    2      teaspoons     Poultry seasoning
    1      teaspoon      Cornstarch
    1      teaspoon      Salt
    1      teaspoon      Sugar
    1      teaspoon      Paprika
 
 Marinate:
 ========= 
  In a large bowl, make the marinade by mixing together hot pepper sauce,
 water, mustard, and pepper.
 
  Add chicken; cover and marinate in refrigerator for 1 hour.
 While chicken is marinating make the coating.
 
  Coating:
 ======== 
  In a blender, place the breadcrumbs, flour, oil, garlic powder, onion
 powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend
 until thoroughly mixed.
 
  Put the bread crumb mixture in a shallow dish.
 
  Assembly:
 ========= 
  Remove the chicken from the marinade and add to the crumb mixture, one
 piece at a time, turning to coat.
 
  Place chicken in single layer, in a shallow foil lined baking dish.  Bake
 in 400 F for 20 minutes.
 
  Reduce temperature to 350 and bake 20 minutes more or until chicken is fork
 tender.
 
  Cook:  Joan M. McCormick, Yorktown, Virginia 
  Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest :
 Delmarva Poultry Industries, Inc.
 :       Georgetown, Delaware, 19947-9622
 
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