Oven Fried Chicken

The James Beard Foundation awards were announced the other day. For those of you who don't know who his is, I guess the best way to put it is he's the male Julia Child. What she did for French cooking, he did for American. The JBF awards are considered the Oscars of the Food world and are given to cookbooks, TV/Radio, restaurants and chef and even bloggers. You can see a list of this year's winners here. I'm excited to say I have 2 books that won this year (recipes to come!)


Today's recipe comes from one of James Beard's many cookbooks. The Essential James Beard Cookbook, is a compilation of his cookbook and a must for any chef. I made a few changes, to adjust for what I had on hand, but all in all it was delicious!

Enjoy!

Oven-Fried Chicken
Adapted from The Essential James Beard Cookbook by James Beard

1 cup plain yogurt
1 clove garlic, crushed
1 Tbs mustard
2 Tbs hot sauce
Salt
Pepper
2 Chicken Leg Quarters, separated
1/2 cup flour
1/2 cup cornmeal
1 Tbs paprika
1 Tbs Garlic powder


Combine yogurt, garlic, mustard and hot sauce in large bowl or dish. Season chicken pieces with salt and pepper and add to yogurt mixture. Toss to completely coat chicken and marinate at least 1 hour, turning occasionally.

Preheat oven to 350 combine flour, cornmeal, paprika, and garlic on large plate. Remove chicken from yogurt mixture and dredge in flour/cornmeal mixture. Arrange pieces on lightly oiled baking pan and bake in oven for 1 hour, turning once, until chicken juices run clear.