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Cornmeal Oven-Fried Chicken Recipe

Cornmeal Oven-Fried Chicken Recipe

This 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. YIELD: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 pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 cup buttermilk
  • 1 broiler/fryer chicken (3 to 4 pounds) , cut up and skin removed
  • 1 tablespoon butter


  • 1. In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then place in bag, a few pieces at a time and shake to coat.
  • 2. Transfer chicken to a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Drizzle with butter. Bake 25-30 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 each: 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.

Reviews for Cornmeal Oven-Fried Chicken

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Reviewed 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."

Reviewed Aug. 31, 2015

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

Reviewed Aug. 16, 2015

"easy to make and tasty to eat."

Reviewed Jun. 22, 2015

"Delicious and easy"

Reviewed 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."

Reviewed 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!"

Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed May. 26, 2013

"This was easy and delicious."

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