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Crispy Baked Chicken

 Crispy Baked Chicken
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
4-6 ServingsPrep: 15 min. Bake: 50 min.


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup 2% milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 1/3 cup butter, melted


  • In a shallow bowl combine the first six ingredients. Pour milk in
  • another shallow bowl. Dip chicken in milk, then roll in the cornmeal
  • mixture.
  • Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with
  • butter. Bake, uncovered, at 375° for 50-55 minutes or until
  • juices run clear. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 430 calories, 25 g fat (11 g saturated fat), 118 mg cholesterol, 785 mg sodium, 18 g carbohydrate, 1 g fiber, 31 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic

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Crispy Baked Chicken (continued)

Wine (continued)
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