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1 cut-up Broiler-fryer Chicken, skinned
1/4 cup Mayonnaise
3 Cloves Garlic, finely minced
2 Tablespoons fresh Orange Juice
2 teaspoons freshly grated Orange Rind
2 teaspoons Honey
1/4 teaspoon Cinnamon, divided
3/4 teaspoon Salt, divided
1/2 teaspoon Pepper, divided
1 cup fine dry plain Breadcrumbs
1/2 cup sliced Almonds
3 Tablespoons Olive Oil
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In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil. Bake, stirring occasionally, in 350°F oven about 15 minutes or until golden brown. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture. Place the chicken in single layer in a lightly greased shallow baking pan. Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
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