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Crumb-Coated Baked Chicken

 Crumb-Coated Baked Chicken
This light, oven-fried chicken has a pretty golden coating and a slightly crunchy texture. “My family really loves this, and I like that it has less fat than traditional fried chicken,” relates Suzanne Zick from Maiden, North Carolina.
6 ServingsPrep: 15 min. Bake: 30 min.


  • 1/3 cup buttermilk
  • 2 teaspoons hot pepper sauce
  • 3/4 cup seasoned bread crumbs
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried cilantro flakes
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 6 bone-in chicken breast halves (6 ounces each), skin removed


  • Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat the foil
  • with cooking spray; set aside.
  • In a shallow bowl, combine buttermilk and hot pepper sauce. In
  • another shallow bowl, combine the bread crumbs, cornmeal and
  • seasonings. Dip chicken in buttermilk mixture, then roll in crumb
  • mixture. Place bone side down in prepared pan.
  • Spritz chicken with cooking spray. Bake at 425° for 15-20
  • minutes. Remove from oven; spritz again with cooking spray. Bake
  • 15-20 minutes longer or until a meat thermometer reads 170°.
  • Yield: 6 servings.

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Crumb-Coated Baked Chicken (continued)

Nutritional Facts: 1 chicken breast half equals 197 calories, 4 g fat (1 g saturated fat), 68 mg cholesterol, 340 mg sodium, 13 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.