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RECIPEServes 2

A CookTale

In order to avoid a deep frying mess, I opted to oven fry the Chicken Thighs. And because we always have Atkins in mind I decided to follow Cathie’s ex-mother-in-law’s secret ingredient, Wondra Flour, in lieu of All Purpose Flour. For a tang I used Portugal’s everyday table condiment, Piri Piri Sauce. The combination worked!


3 large Eggs, beaten
3 TB Of Hot Sauce (Tabasco or Piri Piri preferred)
1 medium Onion, sliced 1/4 inch thick
2 Garlic cloves, smashed and peeled
4 Chicken Thighs, skin on bone in (each cut in half)
1/2 Cup Wondra flour
1/4 Cup fine yellow Cornmeal
3/4 tsp of Kosher Salt
1/4 tsp of Sweet Paprika
1/8 tsp of Cayenne Pepper (optional)
1/4 Cup of EVOO for brushing
Mustard Sauce recipe follows


1. Mix the Eggs, Tabasco, Onion, & Garlic in a large bowl. Add the Chicken & toss to coat well. Cover & refrigerate for at least 1 hour (or up to 8 hours).
2. Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk Flour, Cornmeal, Salt, Paprika, & optional Cayenne in a medium bowl. Remove Chicken from the marinade,
& roll each piece in the flour mixture, shaking off excess.
3. Place the Chicken on a baking sheet & bake for 10 minutes. Then lightly brush top of each piece with oil, & bake, brushing tops once or twice more, until the Chicken is golden brown, about 10 minutes more.
4.Transfer Chicken to a wire rack & let cool slightly. Serve immediately, or let cool to room temperature.

RECIPE Mustard Sauce


2 TB of Dijon Mustard
3 TB of Mayonnaise
2 TB of Sour Cream


!. Whisk it together to a smooth consistency.

CookTale Note

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy.

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