Recipe by Redneck Epicurean
Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she's gonna like this. I know I did! Marinating time is included in the passive time
Top Review by Debbb
OMG - I totally botched the method on this recipe! I just didn't read it thoroughly the day before. So, my 5 star rating is for the flavour. The flavour is outstanding! The chicken was really nice & moist, too, even though I didn't marinate for 2 hours in the fridge. I mixed all the spices together with the breadcrumbs & cornmeal straight off the bat - so, I dunked the chicken in it anyway, then soaked in the buttermilk for a few minutes & then coated in more spice/crumb mixture. I think I baked for about 40 minutes - by that point, I was so confused, it wasn't even funny!!
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon salt and pepper
- 3 lbs chicken pieces
- 1 1⁄2 cups buttermilk
- 1 1⁄2 cups plain breadcrumbs
- 1⁄2 cup yellow cornmeal
Directions See How It's Made
- Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
- Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk.
- Preheat the oven to 400 degrees.
- Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray.
- Bake 20 minutes 40 minutes (do not turn) or until juices run clear.