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Cajun Oven-Fried Chicken

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  • 8 Thighs, chicken, broiler/ - fryer, boned, skinned
  • 1/3 c Hot pepper sauce
  • 1/4 c Water
  • 1 tb Mustard, Dijon
  • 1/2 ts Pepper, cayenne
  • 1 c Breadcrumbs, French
  • 1/2 c Flour
  • 3 tb Oil, olive, light
  • 2 ts Garlic powder
  • 2 ts Onion powder
  • 2 ts Poultry seasoning
  • 1 ts Cornstarch
  • 1 ts Salt
  • 1 ts Sugar
  • 1 ts Paprika


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