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Cornmeal Oven-Fried Chicken

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

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
Cornmeal Oven-Fried Chicken Recipe photo by Taste of Home
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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

  1. 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.
  2. 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 2-1/2 times the fiber.
  • No buttermilk? Simply place 1-1/2 teaspoons 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.
  • buttermilk
    To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

    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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