Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cinnamon Fried Chicken
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- #48288
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
directions
Preheat oven to 300 degrees F.
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.
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.
Put the vegetable oil in a roasting pan. Place the chicken breasts skin-side down in the roasting pan and bake for 30 minutes.
Flip the chicken so that the skin side is up and put back in the oven for 1 hour.
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nutrition data
Nutritional data has not been calculated yet.
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