Microwave Chili-Coated Chicken

Microwave Original Bisquick® mix coated chicken to make a spicy dinner- ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

December 2, 2010

1/2

cup Original Bisquick™ mix

tablespoons yellow cornmeal

teaspoons chili powder

teaspoon paprika

1/2

teaspoon salt

1/8

teaspoon pepper

chicken pieces, drumsticks, thighs or wings (about 2 pounds)

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1

Mix all ingredients except chicken in 2-quart resealable plastic food-storage bag.
2

Shake 2 pieces of chicken at a time in bag until coated. Arrange chicken, skin sides up and thickest parts to outside edge, in ungreased 9-inch microwavable pie plate.
3

Cover with waxed paper. Microwave on High 10 minutes. Turn pie plate 1/2 turn. Microwave 6 to 9 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Using all of the same kind of chicken pieces helps to cook the chicken evenly, which is especially important for microwave cooking. To check if it's fully cooked through, cut into the chicken with a sharp knife; the juices should be clear, not pink.