Oven-Fried Chicken

Oven-Fried Chicken

2 tablespoons butter or margarine, melted
2 large eggs, beaten
2 tablespoons milk or water
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
1 (2.5-3 lb.) chicken, cut up and skinned

PREHEAT oven to 400° F. Coat 13 x 9-inch baking dish with butter.

COMBINE eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn meal mixture. Place in prepared baking dish.

BAKE , brushing chicken once during baking with juices from pan, for 45 to 50 minutes or until chicken is no longer pink near bone. Season with salt and ground black pepper to taste.

FOR OVEN-FRIED FISH:
SUBSTITUTE 2 lbs. fresh or frozen (thawed) white fish fillets for chicken. Prepare as above. Place skin-side down in baking dish. Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork. Season with salt and ground black pepper to taste.