Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Ingredients Nutrition


  1. Heat oven to 425 degrees F.
  2. Lightly coat a cookie sheet with vegetable cooking spray.
  3. Combine the buttermilk and red pepper sauce in 13x9-inch baking dish.
  4. Remove skin and fat from chicken breasts and discard.
  5. Place chicken in buttermilk mixture, turning to coat.
  6. Set aside.
  7. Combine bread crumbs, cornmeal, salt, chili powder, coriander, cumin andground red pepper in a shallow plate.
  8. Dip chicken in crumb mixture, turning to coat well.
  9. Place chicken, meat side up, on prepared cookie sheet.
  10. Lightly coat coat chicken with vegetable cooking spray.
  11. Bake 20 minutes.
  12. Remove cookie sheet from oven and lightly coat chicken again with coking spray.
  13. Bake 10 to 15 minutes more, until juices run clear.
  14. Makes 4 servings.


Most Helpful

I made the full amount of breading so I would have extra and with that thought in mind, only made two chicken breasts. I think this would also go well on fish fillets and will try that with the leftover breading.

LainieBug February 21, 2009

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