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Cornmeal-Coated Chicken

 Cornmeal-Coated Chicken
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.
12 ServingsPrep: 15 min. Bake: 45 min.


  • 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, optional
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 3 tablespoons butter, melted


  • 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).
  • 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.
Nutritional Facts: One serving (prepared with reduced-fat margarine and without salt) equals 314 calories,

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Cornmeal-Coated Chicken (continued)

Nutritional Facts: 10 g fat (0 saturated fat), 106 mg cholesterol, 218 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.