|Recipe from: livingthegourmet|
Image Credit: Catherine
Oven Fried Chicken Thighs with Flour and Cornmeal
“My mother always said, “When you wake up in the morning you never know how the day will end”. As I get older, I don’t get shocked but I do get surprised. My dad had a saying too, “some people have more nerve than brains”! I guess that is how life is. Our memories are all we ever really have left. Everything can be washed away but our memories and our faith get us through. Always hold on and He will get you through without you even realizing it.” Catherine
10 chicken thighs – with bone and skin
1 ½ cup of all-purpose flour
1 cup of cornmeal
3 eggs – plus a splash of milk
¼ teaspoon salt
¼ teaspoon black pepper
¼teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon paprika
Olive oil for drizzling
Preheat Oven 350°F:
Place three bowls; one with 1 cup of flour, one with the egg wash and one with the cornmeal
plus the ½ cup of flour.
Add the seasonings to the cornmeal and flour mixture.
Coat the chicken with the plain flour, then in the egg wash and finally in the cornmeal mixture.
Place the chicken in the baking pan and drizzle with a little olive oil over the top.
Bake the chicken 45-50 minutes, until a beautiful golden color, or until the juices run clear.
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