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Serves/Makes:4 or more
- 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
- 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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