8 each thighs, chicken, broiler/ - fryer,, boned, skinned
1/3 cup hot pepper sauce
1/4 cup water
1 tbsp mustard, dijon
1/2 tsp pepper, cayenne
1 cup breadcrumbs, french
1/2 cup flour
3 tbsp oil, olive, light
2 tsp garlic powder
2 tsp onion powder
2 tsp poultry seasoning
1 tsp cornstarch
1 tsp salt
1 tsp sugar
1 tsp paprika
Directions
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
Servings: 4 servings
Cajun Oven-Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Poultry
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Written recipes as a concept can be observed back into distant history, certainly as far back into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early records were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, main meal and afters, something that is very familiar to us today. He also describes how the early Romans were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as basil, mint and parsley. Moving our culinary historical trip onwards, there are two recipe books which date from the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of food served to the nobility of that time. In the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on food, some of which are now in private collections. When we get to the 1900s, recipe publications were in great demand, mostly due to more people being able to read, people having increased spare time and being a little richer. The arrival of TV brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Cajun Oven Fried Chicken recipe.
