Whisk together 1 cup water and 1 and ½ cups heavy cooking cream and set it aside.
In a shallow bowl, combine 1 cup all-purpose flour, ¼ cup corn meal, 2 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoon smoked paprika, 1 teaspoon salt, ¼ teaspoon freshly cracked black pepper, and 1 teaspoon dried oregano.
Dredge the pieces of chicken well in the flour mixture.
Place them into a 10×9 inch non-stick baking dish.
Pour the cream and water mixture that we made earlier over and around the chicken in the dish.
Bake for 40-45 minutes or until the chicken is cooked through and the skin is browned. If you have a meat thermometer, then you can check the internal temperature of the chicken, it should be 170 degrees F.
Garnish with chopped parsley and serve hot.