Oven Fried Chicken Thighs with Flour and Cornmeal
10 chicken thighs – with bone and skin
1 ½ cup of all-purpose flour
1 cup of cornmeal
3 eggs – plus a splash of milk
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. paprika
Olive oil for drizzling
Preheat Oven 350 degrees:
Place three bowls; one with 1 cup of flour, one with the egg wash and one with the cornmeal plus the ½ cup of flour.
Add the seasonings to the cornmeal and flour mixture.
Coat the chicken with the plain flour, then in the egg wash and finally in the cornmeal mixture.
Place the chicken in the baking pan and drizzle with a little olive oil over the top.
Bake the chicken 45-50 minutes, until a beautiful golden color, or until the juices run clear.