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Hi...
Here is another great way to fix chicken!! The cornmeal adds a little extra crunch. I had some chicken tenders so I used them in this recipe instead of the chicken pieces....so I didn't bake as long. I baked at 375 for the first 10 minutes and then at 350 for 10 to 12 minutes.
Enjoy!
hugs,
peg
Cornmeal Oven Fried Chicken
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, melted
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. 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.
Recipe source: Taste of Home magazine, Feb/March, 2009, submitted by
Deborah Williams of Wildwood, Missouri
http://www.tasteofhome.com/recipes/Cornmeal-Oven-Fried-Chicken
Here is another great way to fix chicken!! The cornmeal adds a little extra crunch. I had some chicken tenders so I used them in this recipe instead of the chicken pieces....so I didn't bake as long. I baked at 375 for the first 10 minutes and then at 350 for 10 to 12 minutes.
Enjoy!
hugs,
peg
Cornmeal Oven Fried Chicken
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, melted
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. 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.
Recipe source: Taste of Home magazine, Feb/March, 2009, submitted by
Deborah Williams of Wildwood, Missouri
http://www.tasteofhome.com/recipes/Cornmeal-Oven-Fried-Chicken