8       ea           Thighs, chicken, broiler/
                        -- fryer, boned, skinned
     1/3   c            Hot pepper sauce
     1/4   c            Water
   1       tb           Mustard, Dijon
     1/2   ts           Pepper, cayenne
   1       c            Breadcrumbs, French
     1/2   c            Flour
   3       tb           Oil, olive, light
   2       ts           Garlic powder
   2       ts           Onion powder
   2       ts           Poultry seasoning
   1       t            Cornstarch
   1       t            Salt
   1       t            Sugar
   1       t            Paprika
  Marinate:
  C?C?C?
       In a large bowl, make the marinade by mixing
  together hot pepper sauce, water, mustard, and pepper.
       Add chicken; cover and marinate in refrigerator
  for 1 hour. While chicken is marinating make the
  coating.
  Coating:
  C?C?C?
       In a blender, place the breadcrumbs, flour, oil,
  garlic powder, onion powder, poultry seasoning and
  cornstarch, salt, sugar and paprika; blend until
  thoroughly mixed.
       Put the bread crumb mixture in a shallow dish.
  Assembly:
  C?C?C?
       Remove the chicken from the marinade and add to
  the crumb mixture, one piece at a time, turning to
  coat.
       Place chicken in single layer, in a shallow foil
  lined baking dish.  Bake in 400 F for 20 minutes.
       Reduce temperature to 350 and bake 20 minutes
  more or until chicken is fork tender.
       Cook:  Joan M. McCormick, Yorktown, Virginia
       Source: "Chicken Cookery"  - 1994 Delmarva
  Chicken Cooking Contest
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622