Southwestern Oven Fried Chicken
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
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READY IN: 3hrs 15mins
YIELD: 3 lbs. pieces
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon paprika
- 1tablespoon chili powder
- 1teaspoon cumin
- 1⁄2teaspoon salt and pepper
- 3lbs chicken pieces
- 1 1⁄2cups buttermilk
- 1 1⁄2cups plain breadcrumbs
- 1⁄2cup yellow cornmeal
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DIRECTIONS
- 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.
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