3 pounds bone-in skin-on chicken thighs and drumsticks
1 cup all-purpose flour
1/4 cup cornstarch
3 tsp garlic powder
3 tsp paprika
3 tsp salt
1 tsp freshly ground black pepper
3 large eggs
1 cup yellow cornmeal
DIRECTIONS
Preheat the oven to 400°F.
Place a wire baking rack over a baking sheet and set aside.
In a shallow bowl or pie plate mix together the flour, cornstarch, garlic, paprika, salt, and pepper and set aside.
Lightly beat the eggs in a second shallow bowl or pie plate and set aside.
Spread the cornmeal out in a third shallow bowl or pie plate and set aside.
Working one at a time dredge a piece of chicken in the flour mixture until well coated then shake off any excess flour and dip into the egg to coat. Shake off any excess egg and then roll the chicken in the cornmeal until well coated. Place the coated chicken piece on the wire baking rack and continue with the remaining chicken pieces the same way.
Bake the chicken in the preheated oven until cooked through (165°F internal temperature), about 45 minutes.
Take the chicken out of the oven and allow to cool for about 10 minutes before serving.
Print Recipe
24 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment