Author: Developed for CFC by Nancy Guppy, RD, MHSc
Prep time:
Cook time:
Total time:
Serves: 8
This flavourful chicken is oh-so-easy and perfect for a weeknight meal. Keeping the seasoned flour on hand ahead of time makes it even faster to make. Served with rice and steamed vegetables or roasted potatoes, it is a mouthwatering go-to recipe.
Ingredients
8 skinless chicken drumsticks
8 skinless chicken thighs
½ cup (125 ml) whole wheat flour
4 tbsp (60 ml) cornmeal (polenta)
½ tsp (2.5 ml) salt
1 tsp (5 ml) pepper
2 tsp (10 ml) thyme, dried
1 tsp (5 ml) oregano, dried
1 tsp (5 ml) tarragon, dried
1 tsp (5 ml) paprika
1 tsp (5 ml) mustard powder
Instructions
Preheat oven to 375°F (190°C).
Put flour, cornmeal and spices into a resealable plastic bag. Close bag and shake ingredients to mix.
Spray a large shallow baking dish with vegetable cooking spray.
Add chicken pieces to bag and shake to coat.
Place coated chicken on the baking dish and bake until nicely browned and the internal temperature of the chicken reaches 165°F (74°C).