Southern Oven-Fried Chicken

• 1 (2 1/2 to 3 lb.) chicken (fryer)
• 1/4 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. curry powder
• 1/4 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. ground red pepper (optional)
• 1/4 tsp. ground black pepper
• 1/2 c. all-purpose flour
• 1/4 c. yellow cornmeal
• 1/2 c. low-fat or nonfat buttermilk
• 1 Tbsp. low-sodium Worcestershire sauce
• 1 Tbsp. mustard

1. Preheat the oven to 350u0b0.
2. Remove the skin and fat from the chicken and discard.
3. Cut the chicken into six or eight serving-size pieces, then debone the breast.
4. (Reserve the wings, back and bones from the breast to use for stock.)
5. In a small bowl, combine the next seven ingredients.
6. Mix well and reserve 1/2 teaspoon of the seasoning mix; sprinkle the remaining seasoning over the chicken and set aside.

chicken, salt, garlic powder, curry powder, ground cumin, paprika, ground red pepper, ground black pepper, allpurpose, yellow cornmeal, lowfat, worcestershire sauce, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874100 (may not work)