Oven-Fried Chicken ~
~ adapted from Lucinda Scala Quinn ~
Mix 3 beaten eggs, 3 tablespoons Tabasco sauce, 1 medium onion and 2 smashed and peeled garlic cloves. Place in a ziplock bag with 1 whole chicken cut into individual pieces. Marinate 1 to 8 hours.
Preheat oven to 450 degrees. Place a rimmed baking sheet on the center rack. Whisk together 1/4 cup Wondra flour, 1/4 cup fine yellow cornmeal, 3/4 teaspoon coarse salt, 1/4 teaspoon paprika, and 1/8 teaspoon cayenne. Remove chicken from marinade, roll in dry mixture, place on the baking sheet.
(Wondra prevents the crust of fried chicken from becoming thick and clumpy.)
Bake for 20 minutes. Lightly brush each top of each piece with extra-virgin olive oil every 10 minutes after the first 20 minutes of baking. It will be an additional 30 to 40 minutes, until chicken is dark golden brown.
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