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Oven-Fried Chicken Recipe

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This recipe for Oven-Fried Chicken, by , is from The Pine Grove HomeSchool Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 cups buttermilk
2 Tbsp Dijon mustard
2 tsp salt
2 tsp hot pepper sauce
1 1/2 tsp garlic powder
8 bone-in chicken breast halves, skin removed (8 oz each)
2 cups soft bread crumbs
1 cup cornmeal
2 tbsp canola oil
1/2 tsp poultry seasoning
1/2 tsp ground mustard
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried parsley flakes

Combine the first 5 ingredients, place in a re-sealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least one hour, or overnight.
Drain and discard the marinade. In a large re-sealable plastic bag, combine the bread crumbs, cornmeal, oil and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a parchment paper - lined baking sheet. Bake at 400 for 35-40 minutes or until meat thermometer reads 170

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8 servings




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