Crispy Baked Chicken

·    1/2 cup cornmeal

·    1/2 cup wheat flour

·    1 1/2 teaspoons salt

·    1 1/2 teaspoons chili powder

·    1/2 teaspoon dried oregano

·    1/4 teaspoon pepper

·    1/2 tsp garlic powder 

·    1/2 tsp paprika

·    1 (3 1/2) pound broiler-fryer chicken, cut up (chicken breast instead)

·    1/2 cup milk (add 2 eggs to thicken the milk to help it stick to the chicken/slightly decrease the amount of milk)

·     1/3 cup butter or margarine, melted  (For less grease decrease to 1/4 cup butter, but make sure chicken is slightly coated)
                 

Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear. For crispier chicken cook longer.

(Adapted from http://allrecipes.com/Recipe/crispy-baked-chicken/detail.aspx)