¼ Cup Milk
1 Cup Yellow Cornmeal
4 Tbsp. Rabbit Creek’s Mexican Dip Mix
1 (3to 3 ½ lb. Each) Whole Chicken, cut in pieces
¼ Cup Butter or Margarine, melted
Preheat oven to 375° or prepare outdoor grill for barbecuing. Pour milk into pie plate. On waxed paper, combine cormeal and Rabbit Creek’s Mexican Dip Mix; mix well. Dip chicken pieces into milk, then into cornmeal mixture, coating all sides. Place skin side up, in large roasting pan. Drizzle with melted butter. Bake 45 minutes. If cooking on grill use the indirect method; cover the grill with foil first, then place the chicken on it. Grill 30-45 minutes turning twice.