Paprika Glazed Chicken Recipe

I love the combination of chicken and paprika. My mother-in-law is Hungarian and she has several recipes our family LOVES and we make them over and over using Hungarian paprika.
Take a look at this Paprika Glazed Chicken! I'm totally drooling, aren't you? This recipe uses Pereg Spanish Paprika which I plan on trying out soon. Have you tried Spanish Paprika? 

Paprika Glazed Chicken Recipe (Recipe Courtesy The Set Table, Amit Women/Albert Einstein School of Medicine)
One whole chicken cut into eights
1 egg, beaten
Cornflake crumbs 
4 Tablespoons lemon juice
¼ cup sugar
¼ tsp Pereg Spanish Paprika
¼ tsp Pereg course grind black pepper

1- Dip chicken into egg, then cornflake crumbs. Place in pan in a single layer.  Bake 30 minutes at 400 F. 
2- Pour glaze over chicken. Baste several times and bake 30 minutes more.

Are you going to try this recipe? Please let me know if you do and how much you loved it. What sides did you serve with it? 

Pereg, a leading producer of all-natural spices from around the world, offers more than 60 spices and spice blends sourced from the best places on earth. Read up on Paprika! It is a fascinating spice!

Paprika – The fourth most consumed spice in the world, paprika often appears in rubs, marinades, stews, chilies, and as a garnish. It’s a key an ingredient in numerous cuisines, from Mexican rices to classic Hungarian goulash to Italian sausages.
All paprika starts life as a type of red Caspicum annum, otherwise known as the bell pepper. Paprika can be smoked, sweet, hot, Hungarian, or Spanish style, depending on the variety of the peppers used and how they are processed. They range in color from bright red to brown, each with its own flavor profile, from mild to spicy. Along with new Spanish paprika, Pereg Natural Foods offers five other varieties: hot, hot oil, smoked, sweet, and sweet oil paprika types to choose from.
Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?
There are two types of Spanish paprika: smoked and non-smoked. Spanish paprika is commonly made with smoked peppers, which brings a deeper, smokier flavor to the table. That earthy essence comes from smoke-drying the peppers with oak wood for two weeks before they are ground.
Whether smoked or non-smoked, Spanish paprika is available in three varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The levels of heat and sweetness vary based on the blend of peppers used. Spanish paprika is generally less intense than Hungarian paprika, so it can be used in a multitude of ways
“Spanish paprika can be your best secret ingredient!” says Joy. “It has just enough spiciness to be interesting, and its array of flavors – from sweet to spicy - gives depth to a variety of recipes. We use it in baked eggs, potato casseroles, sprinkled on roasted tomatoes, and in beef stews. Sometimes we use just a hint — not so much that it defines a dish, but just enough to give it a smoky or sweet note in the background.
It's a great spice for adding flavor and depth to vegetarian and vegan dishes, she says, and to dishes that are light on fat. “It’s a must for everyone’s spice cabinet.” Pereg offer six varieties of paprika in all - find them at

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