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Cornmeal Oven-Fried Chicken

 Cornmeal Oven-Fried Chicken
This dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual.—Deborah Williams, Peoria, Arizona
6 ServingsPrep: 20 min. Bake: 40 min.

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

  • 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.
Nutritional Facts: 1 serving equals 244 calories,

2 of 2

Cornmeal Oven-Fried Chicken (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.