Cooking for The King's Kosher Oven Fried Chicken, is moist and delicious every time. The secret is the long slow baking. However, it easily goes together ahead of time in only about 10 minutes.
This simple chicken recipe & dozens of others for soups, salads and sides—plus stories, health & cooking tips are at your fingertips in the second edition of Cooking for the King. Order here and on Amazon.
1/2 cup Dijon mustard
3 garlic cloves, peeled and minced
1/4 tablespoons honey
1 teaspoon pepper
1/2 teaspoon cinnamon
3 cups cornflake or bread crumbs
12 pieces chicken legs and thighs, about 5 pounds rinsed and patted dry
1. Preheat oven to 300 degrees. In a large bowl combine mustard, garlic, honey, pepper and cinnamon. Pour cornflake crumbs in a large flat pan. Using your hands, thoroughly coat chicken pieces in mustard mixture, then roll in cornflake crumbs. Place chicken, sides not touching, on a baking pan. (Can prepare up to one day ahead through this step. Refrigerate, covered, until ready to bake.)
2. Bake, uncovered, in preheated oven for 1 1/2 hours until golden brown.
Makes: 8-12 servings Can make ahead
Active time: 10 minutes Cooking time: 90 minute