Cornmeal Oven-Fried Chicken
Total TimePrep: 20 min. Bake: 40 min.
This was excellent! Will use boneless chicken next time, as my family doesn't like to deal with the bones!!
Very tasty. Next time I will use chicken breasts. The chicken was crunchy and flavorful. Will definitely put this recipe in the keeper box.
My husband and I really liked the chicken made this way. It was very good and the coating was crispy. I only used thighs because the only pieces of chicken I keep on hand are the dark pieces. Definitely a keeper.
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Great and easy recipe! We soaked boneless thighs in buttermilk in the refrigerator for several hours before proceeding with the rest of the recipe as directed. The result was a tasty, juicy chicken with a nice crispy crust. The only thing I might change next time will be to give the dredge a little resting time before baking so the coating adheres better.
Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again.
Easy to make and tasty to eat.
Delicious and easy
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.
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!