Cornmeal-crusted Oven Fried Chicken Recipe

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Cornmeal-Crusted Oven Fried Chicken

Linda Knowles


I saw this recipe on AOL Food and had to try it. I used Herbs de Provence instead of the cayenne pepper for two reasons. 1. My husband doesn't like spicy food. 2. They serve a cornmeal herb crusted chicken sandwich at Foxy's on Jost Van Dyke that is to die for, and I wanted to try and copy the recipe at home. I am sure they fry theirs, but this is so much healthier! This is delicious!

This is what Lauren Braun Costello, a chef, author and food stylist, had to say about the recipe:

Cornmeal isn't just for muffins. Use it to make a satisfying oven-fried chicken that will look and taste as good as the deep-fried version. Soaking the chicken breasts in buttermilk serves three functions: it tenderizes the meat, adds flavor, and help the cornmeal and spices to adhere. Any mix of your favorite spices would work well for the cornmeal coating.

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boneless, skinless chicken breasts
2 c
lowfat buttermilk
3 Tbsp
vegetable oil
1 c
1 tsp
kosher salt
1 tsp
1/2 tsp
cayenne pepper

Directions Step-By-Step

Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy