Cornmeal-Coated Chicken Recipe

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The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 4 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 3 tablespoons butter, melted

Nutritional Facts

1 serving: 404 calories, 18g fat (8g saturated fat), 133mg cholesterol, 361mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 39g protein.


  1. In a large resealable plastic bag, combine the first nine ingredients. Store in a cool dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total).
  2. To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear. Yield: 4 servings per batch.
Originally published as Cornmeal-Coated Chicken in Quick Cooking March/April 2000, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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