- 1/2 cup dry bread crumbs
- 1/2 cup cornmeal
- 1/3 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 cup buttermilk
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 1 tablespoon butter, melted
- In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time, and shake to coat.
- Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Cornmeal Oven-Fried Chicken
"Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again."
"Easy to make and tasty to eat."
"Delicious and easy"
"The chicken was juicy and delicious. I used italian bread crumbs, three cheese Parmesan blend, and added 2T buttermilk powder to the cornmeal mixture. I then dipped the chicken in fat free milk. I then took the 1T of butter, cut it in little pieces and put one piece on each of the 5 thighs I was using instead of drizzling them with the melted butter."
"This was really good! I used boneless skinless chicken breasts and drumsticks because that's what we like to eat. I added 1/2 tsp. poultry seasoning and 1/4 tsp. cayenne and it turned out perfectly-- very moist and flavorful with just the right amount of kick. Mac and cheese and corn made a nice comfort food dinner on a cold fall evening!"