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Cornmeal Oven-Fried Chicken Recipe
Cornmeal Oven-Fried Chicken Recipe photo by Taste of Home

Cornmeal Oven-Fried Chicken Recipe

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4.5 34
Publisher Photo
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.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 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

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.

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.
Originally published as Cornmeal Oven-Fried Chicken in Taste of Home February/March 2009, p33

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.

Full-Bodied White Wine

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

Reviews for Cornmeal Oven-Fried Chicken

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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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."

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