Gallery

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
65 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the milk and vinegar in a large nonreactive bowl. Add the chicken and marinate at room temperature for about 1 hour, or cover and chill for up to 12 hours.

    Advertisement
  • Preheat the oven to 450 degrees . Line a large rimmed baking sheet with aluminum foil and spray with cooking spray. In a medium bowl, combine the panko with the paprika, oregano, thyme, 11/2 teaspoons salt and 1/2 teaspoon pepper. Remove the chicken pieces from the milk, one at a time, and coat with the crumb mixture. Place the chicken pieces, skin side up, on the prepared baking sheet. Bake until golden brown and cooked through, about 45 minutes.

  • Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and chili powder and cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the corn and jalapeno and cook until warmed through. Stir in the tomatoes and season to taste with salt and pepper.

Advertisement