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Cornmeal Oven-Fried Chicken Recipe

Cornmeal Oven-Fried Chicken Recipe

This dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual.—Deborah Williams, Peoria, Arizona
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving equals 244 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 303 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Reviews for Cornmeal Oven-Fried Chicken

Sort By :
MY REVIEW
Reviewed Aug. 31, 2015

"Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again."

MY REVIEW
Reviewed Aug. 16, 2015

"Easy to make and tasty to eat."

MY REVIEW
Reviewed Jun. 22, 2015

"Delicious and easy"

MY REVIEW
Reviewed Jun. 3, 2015

"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."

MY REVIEW
Reviewed Nov. 18, 2014

"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!"

MY REVIEW
Reviewed Jan. 6, 2014

"I agree that this could use a bit more seasoning, but the cornmeal coating was a hit with my kids and myself. I did put it under the broiler for about 5 minutes to darken the top."

MY REVIEW
Reviewed Jul. 28, 2013

"I just made this for my residents at the senior home that I work in as cook. They loved it. I did not change a thing, just doubled the recipe, though I did soak my chicken overnight in buttermilk."

MY REVIEW
Reviewed Jul. 9, 2013

"I was very disappointed after reading all the reviews. The breading was ok. I think it could have used a little more flavor and I would have liked it to crisp up a little bit more than it did. My family ate it but we all agreed it wasn't worth making again. I will continue on my journey to find a good chicken leg recipe."

MY REVIEW
Reviewed May. 26, 2013

"This was easy and delicious."

MY REVIEW
Reviewed Apr. 20, 2013

"This is now my go- to recipe for "fried chicken". I took the skin off of the chicken to make it a little healthier. My family loves it!"

MY REVIEW
Reviewed Feb. 24, 2013

"DH and I loved it and thought it was really good!"

MY REVIEW
Reviewed Feb. 16, 2013

"This was very simple to make and very tasty My whole family enjoyed this chicken. I made this with mashed potatoes and corn like MrsDawn you cant go wrong with a meal like that."

MY REVIEW
Reviewed Feb. 14, 2013

"Chicken was very moist and I am a diabetic insulin."

MY REVIEW
Reviewed Nov. 7, 2012

"An excellent recipe! Moist chicken on the inside and crispy on the outside. Went classic with this dinner - made mashed potatoes and corn. Family ate it up!"

MY REVIEW
Reviewed Apr. 7, 2012

"I sliced up 3 lbs. of boneless, skinless chicken breast halves for this. Had to make half again as much breading mixture and use an entire half pint of buttermilk. I reduced the baking time to around 40 minutes. Really excellent, though. The coating was nice and crunchy, the chicken meat was moist and juicy, and I had three cats sitting there in the kitchen staring at me as I removed the pans from the oven!"

MY REVIEW
Reviewed Jan. 28, 2012

"This is a great recipe. Many times I have some rice left over from dinner, and since this recipe only uses 1 1/2 cups, it's a good way to use it up. This was a simple, delicious recipe that I will definitely use again."

MY REVIEW
Reviewed Nov. 1, 2011

"This was pretty good. The chicken comes out nice and crispy. Sort of like a homemade Shake-n-Bake mix. I used olive oil as well and not butter, to make this healthier but also because I have olive oil in a mister bottle so it was easier to just mist the chicken. I do think the mix could use a little more flavor for my tastes, maybe some cayenne, white pepper, and a few other seasonings. Over all very good recipe."

MY REVIEW
Reviewed Sep. 27, 2011

"Used olive oil instead of butter, very crisp, juicy, kids and hubby enjoyed, will make again."

MY REVIEW
Reviewed Apr. 28, 2011

"Wish there were more stars! This is the best chicken we've ever had! The entire meal was nothing but praises. Definitely made this a favorite."

MY REVIEW
Reviewed Feb. 26, 2011

"Best tasting oven-fried coating I have ever had. Could vary the spices and create different flavors."

MY REVIEW
Reviewed Feb. 24, 2011

"very good. will spice it up a bit next time."

MY REVIEW
Reviewed Jan. 27, 2011

"The chicken is moist and tender. It taste good with hot sauce on it,too."

MY REVIEW
Reviewed Jan. 28, 2010

"Just darned yummy. Guests raved as well!"

MY REVIEW
Reviewed Jan. 20, 2010

"I follow a gluten free diet, so I used GF corn flakes instead of the bread crumbs. This was so good!! It will definitely be on the list of keepers! My husband, who doesn't have to go GF, really enjoyed it, too!"

MY REVIEW
Reviewed Dec. 3, 2009

"loved this recipe would definately make again i didn't have buttermilk so i used reg milk with dijan mustard and added more spices husband loved it"

MY REVIEW
Reviewed Nov. 13, 2009

"Very very good. I would and will definitely make again."

MY REVIEW
Reviewed Apr. 26, 2009

"This recipe is great paired with TOH's Creamy Bow Tie Pasta!"

MY REVIEW
Reviewed Apr. 5, 2009

"Am disappointed cause I cannot get this recipe; I am not a subscriber to the magazines anymore.  But I do use the oven fried chicken recipe all the time and I got it off the old BB."

MY REVIEW
Reviewed Apr. 5, 2009

"This was great and easy to fix. I used skinless, boneless chicken and it turned out wonderful. Next time, I will use the suggestion and add hot sauce to the buttermilk. Thanks for a great recipe."

MY REVIEW
Reviewed Feb. 11, 2009

"This was absolutely wonderful. To trim more fat, I omitted the butter and instead just sprayed the chicken with butter-flavored Pam. Also replaced thyme with poultry seasoning and added hot sauce to the buttermilk. It's delicious. It's an easy recipe to tailor to your taste buds."

MY REVIEW
Reviewed Feb. 10, 2009

"Love fried chicken and love cornmeal so how could this go wrong - delicious.

KentSunshine"

MY REVIEW
Reviewed Feb. 9, 2009

"Good recipe. Really fast to put together and to make it it even lower fat I used boneless, skinless chicken breast strips and adjusted the baking time."

MY REVIEW
Reviewed Jan. 20, 2009

"I have an aunt who is allergic to gluten, and she an eat some types of cornbreat, as long as there is no flour or wheat in it. Due to the bread crubms this recipe couldn't be used for someone who is on a gluten free diet."

MY REVIEW
Reviewed Jan. 20, 2009

"I have an aunt who is allergic to gluten, and she an eat some types of cornbreat, as long as there is no flour or wheat in it. Due to the bread crubms this recipe couldn't be used for someone who is on a gluten free diet."

MY REVIEW
Reviewed Jan. 20, 2009

"can cornmeal be used in gluten free diet?"

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Wine Pairings

Full-Bodied White Wine

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