Ingredients
1 cup all-purpose flour1 cup cornmeal4 teaspoons ground cumin2 teaspoons onion powder2 teaspoons garlic powder2 teaspoons dried oregano1 teaspoon salt1 teaspoon pepper1/2 teaspoon cayenne pepperADDITIONAL INGREDIENTS:1 broiler/fryer chicken (3 pounds), cut up and skin removed3 tablespoons butter, melted
Preparation
In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total).
To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.
