Cornmeal Oven-Fried Chicken

Name: Cornmeal Oven-Fried Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 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

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. —Deborah Williams, Peoria, Arizona

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 shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat.
Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Test Kitchen Tips

For improved nutrition and a rustic texture, use stone-ground or water-ground cornmeal. This type contains more bran and germ than large commercial types, and up to 21/2 times the fiber.

No buttermilk? Then place 1-1/2 teaspoons of white vinegar or lemon juice in a measuring cup and add enough milk to measure 1/2 cup. Stir, then let stand for 5 minutes.

Check out 30 minute chicken dinner recipes.

Nutrition Facts

3 ounces cooked chicken: 244 calories, 9g fat (3g saturated fat), 82mg cholesterol, 303mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

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Originally published as Cornmeal Fried Chicken in Taste of Home February/March 2009

Reviews

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Average Rating:

ryanswife

Apr 26, 2019

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.
cast_iron_king

Feb 5, 2017

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.
Loiscooks

Aug 31, 2015

Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again.
LeslieH

Aug 16, 2015

Easy to make and tasty to eat.
dancingfool

Jun 22, 2015

Delicious and easy
lmmanda

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.
caree929

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!
mamajoanie

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.
lilac2159

Jul 28, 2013

I just made this for my residents at the senior home that I work in as cook. They loved it. I did not change a thing, just doubled the recipe, though I did soak my chicken overnight in buttermilk.
obsessedwithfood

Jul 9, 2013

I was very disappointed after reading all the reviews. The breading was ok. I think it could have used a little more flavor and I would have liked it to crisp up a little bit more than it did. My family ate it but we all agreed it wasn't worth making again. I will continue on my journey to find a good chicken leg recipe.