Crispy Baked Chicken
Taste of Home
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My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch.
-Karen Wingate, Coldwater, Kansas
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min.
Ingredients:
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
- 1/2 cup milk
- 1/3 cup butter or margarine, melted
Directions:
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear. Yield: 4-6 servings.