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This dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual.—Deborah Williams, Peoria, Arizona
This recipe is:
Diabetic Friendly
Nutritional Facts 1 serving equals 244 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 303 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Originally published as Cornmeal Oven-Fried Chicken in Taste of Home February/March 2009, p33
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Reviewed on Apr. 07, 2012 by Aquarelle
I sliced up 3 lbs. of boneless, skinless chicken breast halves for this. Had to make half again as much breading mixture and use an entire half pint of buttermilk. I reduced the baking time to around 40 minutes. Really excellent, though. The coating was nice and crunchy, the chicken meat was moist and juicy, and I had three cats sitting there in the kitchen staring at me as I removed the pans from the oven!
Reviewed on Jan. 28, 2012 by glassynina
This is a great recipe. Many times I have some rice left over from dinner, and since this recipe only uses 1 1/2 cups, it's a good way to use it up. This was a simple, delicious recipe that I will definitely use again.
Reviewed on Nov. 01, 2011 by scrambledwithcheese
This was pretty good. The chicken comes out nice and crispy. Sort of like a homemade Shake-n-Bake mix. I used olive oil as well and not butter, to make this healthier but also because I have olive oil in a mister bottle so it was easier to just mist the chicken. I do think the mix could use a little more flavor for my tastes, maybe some cayenne, white pepper, and a few other seasonings. Over all very good recipe.
Reviewed on Sep. 27, 2011 by Giajacobson
Used olive oil instead of butter, very crisp, juicy, kids and hubby enjoyed, will make again.
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