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Bell & Evans' Southwestern Oven-Fried Chicken: Submitted by: Bell & Evans and | Date Added: 7 Sep 2008
Listed in: Poultry

(For 4 servings - Remember to wash your hands often, keep raw meats and ready-to-eat foods separate, cook poultry to proper temperatures and refrigerate promptly below 40 degrees F)

4 broiler-frier Bell & Evans Chicken drumstiks, skinned
2 teaspoons honey
1 tablespoon water
2 tablespoons Dijon mustard
2 teaspoons egg white
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, divided
1/2 teaspoon oregano leaves, crumbled
1 1/2 teaspoons ground cumin
2 large garlic cloves, peeled
2 tablespoons pine nuts
2 tablespoons yellow cornmeal
3 tablespoons fresh cilantro leaves
3 slices white bread, tom in small pieces
4 broiler-frier Bell & Evans Chicken thighs, skinned
1/4 teaspoon pepper

Cooking Instructions

In food processor container, place bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1/4 teaspoon of the salt, cayenne pepper and ground cloves. Process to form fine crumbs. Add egg white and mix until moist. Place mixture on a large shallow plate and set aside. In small bowl, mix together mustard, water and honey; brush evenly over Bell & Evans Chicken. Sprinkle Bell & Evans Chicken with pepper and remaining 1/4 teaspoon salt. Dip Bell & Evans Chicken, one piece at a time, in breadcrumb mixture and press gently to adhere thin coating. Place Bell & Evans Chicken on rack in greased jellyroll pan. Bake in 400 degrees F. oven about 40 minutes or until Bell & Evans Chicken is crisp and brown and fork can be inserted with ease. Makes 4 servings.


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