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Meat
Easy
1 Hour, 30 Minutes
Diets 
Although this chicken is baked (you know I don’t fry!), it mimics the flavor and crunch of authentic fried chicken. The chicken is juicy and tender, and the coating is crispy with just the right amount of spice and seasoning. We all had doubles! Yields 4 adult portions (or 8 kid portions)
1/3 cup cornmeal
1/3 cup flour
1 teaspoon Manischewitz Kosher Salt
1 teaspoon chili powder
full 1/4 teaspoon Gefen Oregano
pinch black pepper
1/2 cup unsweetened parve milk, such as Gefen Unsweetened Almond Milk
4 chicken bottoms, cut into eighths
3–4 tablespoons olive oil
paprika, for sprinkling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine the cornmeal, flour, salt, chili, oregano, and pepper on a flat plate. Pour pareve milk into a large bowl. Dip chicken into pareve milk, then roll in cornmeal mixture.
Drizzle a little bit of olive oil on the bottom of a nine- by 13-inch (20- by 30-centimeter) baking pan. Place chicken pieces in the pan. Spread them apart a bit so they get crunchy on all sides. Drizzle remaining olive oil over chicken. Sprinkle paprika on top.
Cover pan and bake for half an hour. Uncover and continue baking for another 35 minutes.
Remove pan from oven and turn the chicken over. Return the pan to the oven. Bake for 10 minutes, then return to skin side up and bake for 10 more minutes.
Remove from oven and cover until ready to serve.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
How Would You
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Is corn
Meal the same as corn starch if not what can I sub
No, cornmeal is a type of flour, and here are a list of potential substitutes. https://robustkitchen.com/cornmeal-substitutes/
Skin on or off?
You can make it either way. With the skin on, the chicken is more moist. You can remove the skin after. I make it with the skin on and it is delicious.