Oven-fried chili chicken

1.75 lbs. Chicken, skinned and forked all over
3 tablsps veg. Oil
.25 teasp ea.: salt and freshground bl.pepper
.75 teasp ground cumin
4 slices of white bread crumbed
1 large egg beaten
1 lemon cut into wedges to serve

Marinade:
1.25 in fresh ginger
9 large garlic cloves
2-4 green chilies sans seed and membranes
1 teasp ea: salt, garam masala
1 tablesp lemon juice
2 tablesp veg oil

Blend marinade ingredients into paste and place in nonmetallic bowl. Add chicken and coat well in th paste. Leave in fridge for couple hrs or over night. Bring to room temp before cooking.

Preheat oven to 425. Pour oil in a roasting pan large enough to accomodate chicken in one open layer. Place pan on a high shelf in th oven to heat up for 15 minutes.

Mix th salt, black pepper, and cumin into bread crumbs. Take chicken out of th marinade letting excess drip off, roll in th spicy crumbs, ensuring an even coating on all sides. Dip into the egg and add a second coating of the crumbs.

Place th chicken in th oiled roasting pan and cook for 20 minutes. Then lower the oven temp to 400F, turn th chicken over and cook another 15-25 minutes (depending on size of th joints) or until cooked through. Serve fresh from the oven with lemon wedges.
Mr. Rodney Lee Jones Jr.