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AL ROKER'S OVEN-FRIED CHICKEN WITH PECAN-CORNMEAL CRUST Recipe

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This recipe for AL ROKER'S OVEN-FRIED CHICKEN WITH PECAN-CORNMEAL CRUST is from COLLECTION OF RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 1/2- 4 LB.) Chicken, cut into 8 pieces.
2 Large Eggs
1/4 Cup Whole Milk
1/2 Cup Finely Chopped Pecans
1/3 Cup Cornmeal
1/3 Cup All-Purpose Flour
1 Teaspoon Salt
1 Tablespoon Onion Powder
1 Teaspoon Cayenne Pepper (I use 1/4 teaspoon)
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoon Unsalted Butter, cut into small pieces,
Directions:
Directions:
Position a rack in the center of the oven, and preheat oven to 425º. Using heavy duty aluminum foil, line a 9"x13" baking dish with sides at least 1 1/2" high. Rinse the Chicken under cold running water and pat dry with paper towels.

In a shallow bowl, whisk together the Eggs and Milk. In another shallow bowl, stir together the Pecans, Cornmeal, Flour, Salt, Onion Powder, Cayenne Pepper.

Dip the Chicken Pieces into the Egg Mixture, and then dredge them in the Pecan-Cornmeal Mixture. Place the Chicken in the prepared baking dish.

Dot with the Butter and bake until golden brown, about 1 hour 15 minutes. Serve. The Chicken can be cooled, wrapped and refrigerated up to 24 hours.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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