Ingredients
1 cup all-purpose flour1 tablespoon seasoned salt1 teaspoon salt1 teaspoon pepper3/4 cup 2% milk8 bone-in chicken thighs (about 3 pounds), skin removed3 tablespoons olive oil1 medium onion, chopped2 jalapeno peppers, seeded and chopped2 cans (8 ounces each) tomato sauce1 cup water1 tablespoon chili powder2 teaspoons garlic powder2 teaspoons ground cumin
Preparation
In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture.
In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish.
In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken.
Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°.
