Oven Fried Chicken with a twist

With a very short-lived reprieve in the weather this week and with the snow fall warnings in the forecast again, meals have all been about simple, warm and of course, economical. But I've also been bored, feeling like I've been cooking the same old, same old. So when I found this twist on oven fried chicken, and having a curry lover in the house, I knew I had to give it a try.

But did it meet my criteria? Let's see. Quick? Check. Easy? Check. Economical? Check. But the most important thing: did it taste delish? Double check! So it was a definite keeper.

CURRY OVEN FRIED CHICKEN (the way I did it)

(original recipe on Cooks.com listed as Curried Chicken)

-1/2 cup fine dry bread crumbs

-2 tsp. onion powder

-2 - 3 tsp. curry powder, depending on taste. I started with the 2 but next time would use 3.

-3/4 tsp. salt

-1/2 tsp. dry mustard

-1 clove fresh garlic, peeled and crushed (or you can use 1/8 tsp. garlic powder if you don't have fresh)

-1/4 tsp. paprika

-1 cup milk

-12 chicken drumsticks

Rinse the drumsticks and pat dry. Preheat oven to 375*F. Lightly grease or spray with Pam a 13x9 in baking dish or cover a baking sheet with foil for really easy cleanup.

Pour milk into a bowl. Mix everything else but the chicken pieces in another bowl. Dip the drumsticks first into the milk and then into the breadcrumbs, covering with the crumbs well.

Transfer to baking dish.

Bake for 1 hour or until crisp, turning once during baking.

And can you believe I didn't take a picture of the finished product? Sheesh. You'll just have to use your imagination. I served this with Rice-A-Roni of the famous San Fransisco Treat fame. And I was very popular that night.