Source:

lucky

Serves/Makes:4 or more

Ingredients

• 1/2 cup (125 ml) fresh cilantro, minced
• 6 tbsp (90 ml) honey mustard
• 3 jalapeno chilies, minced
• 2 tbsp (30 ml) fresh lime juice
• 3/4 cup (175 ml) fine dry bread crumbs
• 1/2 cup (125 ml) yellow cornmeal
• 2 tsp (10 ml) chili powder
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) dried oregano
• 1/4 tsp (1 ml) ground red pepper (cayenne)
• 1/4 cup (60 ml) vegetable oil
• 2 frying chickens, cut in serving pieces, skin removed

Preparation

• Heat oven to 400 degrees (200 C.).
• Line a jellyroll pan with aluminum foil.
• Combine cilantro, mustard, jalapeno and lime juice in a small dish; set aside.
• Combine bread crumbs, cornmeal, chili powder, salt,
• oregano and red pepper in a shallow dish such as a pie plate.
• Drizzle oil over and mix with your hands until mixture is uniformly moistened.
• Using the back of a small spoon, coat chicken pieces with mustard mixture.
• Roll chicken in breadcrumb mixture.
• Arrange meaty side up on jelly-roll pan.
• Bake until juices from the thigh run clear instead of pink, 40 to 45 minutes.
• Serve hot or at room temperature.

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