8 ea Thighs, chicken, broiler/

fryer, boned, skinned 1/3 c Hot pepper sauce

1/4 c Water

1 tb Mustard, Dijon

1/2 ts Pepper, cayenne

1 c Breadcrumbs, French

1/2 c Flour

3 tb Oil, olive, light

2 ts Garlic powder

2 ts Onion powder

2 ts Poultry seasoning

1 t Cornstarch

1 t Salt

1 t Sugar

1 t Paprika

Marinate: yyy In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper. Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating. Coating: yyy In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed. Put the bread crumb mixture in a shallow dish. Assembly: yyy Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat. Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400 F for 20 minutes. Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender. Cook: Joan M. McCormick, Yorktown, Virginia Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947 9622