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Crumb-Coated Baked Chicken

1/3 cup buttermilk
2 teaspoons hot pepper sauce
3/4 cup seasoned bread crumbs
3/4 cup yellow cornmeal
3/4 teaspoon salt
3/4 teaspoon dried cilantro flakes
3/4 teaspoon chili powder
3/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
6 bone-in chicken breast halves (6 ounces each), skin removed

Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat the foil
with cooking spray; set aside. In a shallow bowl, combine

Printed from tasteofhome.com Oct 13, 2008

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Crumb-Coated Baked Chicken cont.

buttermilk and hot pepper sauce. In another shallow bowl, combine the
bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk
mixture, then roll in crumb mixture. Place bone side down in prepared
pan. Spritz chicken with cooking spray. Bake at 425° for 15-20
minutes. Remove from oven; spritz again with cooking spray. Bake
15-20 minutes longer or until a meat thermometer reads 170°.

Yield: 6 servings.