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
- Ready In:
- 3hrs 15mins
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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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!!
I made this as part of our dinner on 4/10/08.After rubbing the seasoning blend into the chicken,I left it to soak in the buttermilk for about 3 hours. I did however have a problem with the coating coming off the chicken. And to us it didn't have that much of a heat factor to it.But I will have to say it was very moist. We miss you Amy,and when we think of you we'll "Keep Smiling :)"
We thought this chicken was as good as it gets!! I followed the recipe exactly, and not only was it easy, it was absolutely delicious! It was very piquant but not spicy hot. If someone wanted more spice, perhaps some red pepper could be added. This is a keeper. Thank you very much Redneck Epicurean!