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10 minutes plus marinating overnight
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1/4 cup50 mLwhite vinegar or lemon juice
8pieces of chicken with the bone (breasts, thighs, legs, wings)
2 cups500 mLRobin Hood® All Purpose Flour
salt and pepper to taste
1 : Combine evaporated milk and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.
2 : Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
3 : Place flour in a shallow dish. Remove chicken from milk mixture. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
4 : Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.
5 : Add 1 tbsp (15 mL) smoked paprika and ¼ tsp (1 mL) cayenne pepper to evaporated milk mixture.
6 : Add 2 tsp (10 mL) curry powder to evaporated milk mixture.
7 : Add 2 tsp (10 ml) dried oregano and 1 clove garlic, minced to evaporated milk mixture.
Chicken is cooked when the internal temperature reaches 165ºF (74ºC). Using an instant read thermometer takes all the guess work away.
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