1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. chili powder
1/2 tsp. oregano leaves, crushed
1/4 tsp. pepper
2-3 1/2 lb. fryer (cut up)
1/2 c. milk
1/3 c. butter, melted

Combine cornmeal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with cornmeal mixture. Place chicken, skin side up, in a large shallow baking pan; drizzle butter over chicken. Bake in a preheated moderate oven (375 degrees) about 50-55 minutes or until done.

Variation: Substitute 1 teaspoon crushed basil leaves for chili powder.