Title: Cajun oven-fried chicken
 Categories: Poultry, Finalist
      Yield: 4 Servings
 
      8 ea Thighs, chicken, broiler/
           -- fryer, boned, skinned
    1/3 c  Hot pepper sauce
    1/4 c  Water
      1 tb Mustard, Dijon
    1/2 ts Pepper, cayenne
      1 c  Breadcrumbs, French
    1/2 c  Flour
      3 tb Oil, olive, light
      2 ts Garlic powder
      2 ts Onion powder
      2 ts Poultry seasoning
      1 ts Cornstarch
      1 ts Salt
      1 ts Sugar
      1 ts Paprika
 
  Marinate: =========
  
       In a large bowl, make the marinade by mixing together hot pepper
  sauce, water, mustard, and pepper.
  
       Add chicken; cover and marinate in refrigerator for 1 hour. While
  chicken is marinating make the coating.
  
  Coating: ========
  
       In a blender, place the breadcrumbs, flour, oil, garlic powder,
  onion powder, poultry seasoning and cornstarch, salt, sugar and
  paprika; blend until thoroughly mixed.
  
       Put the bread crumb mixture in a shallow dish.
  
  Assembly: =========
  
       Remove the chicken from the marinade and add to the crumb
  mixture, one piece at a time, turning to coat.
  
       Place chicken in single layer, in a shallow foil lined baking
  dish. Bake in 400 F for 20 minutes.
  
       Reduce temperature to 350 and bake 20 minutes more or until
  chicken is fork tender.
  
       Cook:  Joan M. McCormick, Yorktown, Virginia