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Cornmeal Oven-Fried Chicken

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 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


  • 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 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.
  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Average Rating:
    • Judithmetzcord
      Aug 8, 2020

      This was excellent! Will use boneless chicken next time, as my family doesn't like to deal with the bones!!

    • Susanne
      Apr 17, 2020

      Very tasty. Next time I will use chicken breasts. The chicken was crunchy and flavorful. Will definitely put this recipe in the keeper box.

    • 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.

    • pajamaangel
      Mar 13, 2017

      No comment left

    • 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!