Cornmeal Oven-Fried Chicken |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This 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:
1. In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time, and shake to coat.
2. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear. Yield: 6 servings.
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