BAKED-FRIED CHICKEN WITH CINNAMON : MEXICAN FOOD RECIPE
This method of baking in a small amount of vegetable oil allows the chicken to get a crispy crust without needing to deep fry it. Serves 4
4 skin-on chicken breasts 1 cup milk 1 cup flour 2 tablespoons ground cinnamon 1 teaspoon cayenne pepper 1 tablespoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cloves 4 tablespoons vegetable oil
DIRECTIONS1. Preheat oven to 300°F. 2. Wash the chicken thoroughly. Pour the milk into a soup bowl and dunk the chicken breasts in milk until completely coated. Discard the remaining milk. 3. In another soup bowl, mix together the flour, cinnamon, cayenne pepper, salt, nutmeg, and cloves. Roll each breast in the flour mixture until well coated. 4. Put the vegetable oil in a roasting pan. Place the chicken breasts skin-side down in the roasting pan and bake for 30 minutes. 5. Flip the chicken so that the skin side is up and put back in the oven for 1 hour.
The More Subtle Spices Mexican cooking abounds in its use of subtle spices. Cinnamon, nutmeg, and cloves, for example, are common ingredients in many recipes that don’t contain an abundance of hot chili peppers.