CREAM OF THE WEST OVEN-BAKED “FRIED” CHICKEN
Perfect for dinner or served cold as a picnic lunch. This chicken isn’t short on crunch!!
3 – 3 ½ lb. skinless chicken pieces
¾ cup Greek yougurt
3 Tbsp milk
2 Tbsp Dijon mustard
1 tsp Tabasco sauce
½ tsp salt
1 tsp Cajun seasoning
1 cup Cream of the West Cowboy Breading Mix
1 ½ tsp salt
½ tsp ground black pepper
2 Tbsp Cajun seasoning
2 – 3 Tbsp olive oil
Combine all marinade ingredients (except chicken) and mix well. Pour into a large resealable plastic bag. Add chicken pieces and gently shake bag to coat. Place chicken in fridge overnight, flipping bag occasionally to keep chicken coated with marinade.
Preheat oven to 400 degrees.
Combine breading ingredients and pour onto a large tray. Remove each chicken piece from marinade and allow excess sauce to drip off. Roll chicken in breading mix to coat well. Drizzle or brush each piece with olive oil (olive oil spray works well). Place on a foil-lined baking sheet or directly onto oiled rack (with a pan underneath to catch drippings) for even crispier chicken.
Bake 50 -60 minutes until golden brown and cooked through. Eat hot or chilled for a picnic lunch.