Ingredients for Cornmeal Fried Chicken<\/h2>\n\n- Chicken<\/strong>: We cut up a whole chicken<\/a> to get an assortment of white and dark meat for this recipe. Feel free to use any chicken pieces. Bone-in chicken is best\u2014the bone helps the fried chicken stay juicy and moist. Remove the skin if you like.<\/li>\n
- Cornmeal coating<\/strong>: Cornmeal gives the chicken a delightfully crispy texture and a mildly sweet flavor. It\u2019s too coarse to coat the chicken on its own, so we combine it with bread crumbs and Parmesan cheese so the crust will stick to the chicken. Then, we add seasonings for flavor: parsley, thyme, garlic powder, onion powder, salt and pepper.<\/li>\n
- Buttermilk<\/strong>: Buttermilk<\/a> is the glue that sticks the cornmeal crust to the chicken. It also tenderizes the meat and adds a fantastic tangy element. Feel free to swap in eggs to make dairy-free cornmeal fried chicken.<\/li>\n
- Butter<\/strong>: Drizzling the chicken with melted butter adds rich flavor, and it helps cornmeal baked chicken crisp up to golden-brown perfection. Feel free to use olive oil instead as a dairy-free substitute.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Dredge the chicken<\/h3>\n
Preheat the oven to 375\u00b0F. In a large shallow dish, combine the bread crumbs, cornmeal, Parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. Place the buttermilk in a shallow bowl.<\/p>\n
Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. Turn to coat.<\/p>\n
Editor’s Tip<\/em>: Press the chicken firmly into the cornmeal coating to ensure it adheres.<\/p>\nStep 2: Oven-fry the cornmeal-coated chicken<\/h3>\n
Coat a 13×9-inch baking pan with cooking spray. Place the dredged chicken pieces in the pan. Bake for 10 minutes. Drizzle the chicken with the melted butter. Continue baking until juices run clear and chicken is cooked to at least 165\u00b0, 30 to 40 minutes.<\/p>\n
![\"Cornmeal](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Fried-Chicken-FT23_42345_ST_1128_1_KSedit.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nEditor\u2019s Tip<\/em>: Another way to bake fried chicken is on an oven-safe wire rack placed inside a baking sheet. The rack promotes air circulation, ensuring the chicken crisps up on all sides.<\/p>\nRecipe Variations<\/h2>\n\n- Use another cooking method<\/strong>: You can always do a traditional fry for these fried chicken pieces! Pan-fry the chicken in a skillet with a few tablespoons of lard or frying oil, like we do when making these chicken cutlets<\/a>. To deep-fry cornmeal fried chicken, submerge it in 375\u00b0 oil, like in our best-ever fried chicken recipe<\/a>. You can also fire up the air fryer, like in this air-fryer southern-style chicken<\/a>.<\/li>\n
- Marinate in buttermilk<\/strong>: Use an iconic southern fried chicken tip<\/a>. Tenderize the chicken in an overnight buttermilk marinade. Add a splash of hot sauce to add a little heat.<\/li>\n
- Use boneless chicken:<\/strong> Bones in chicken help the meat stay juicy and moist, but we have made some fantastic fried chicken using boneless pieces. Just make sure you cook all your chicken pieces through. The safe temperature of cooked chicken<\/a> is 165\u00b0 for white meat and 175\u00b0 or higher for dark meat.<\/li>\n
- Add seasonings<\/strong>: Add your favorite spices to the cornmeal coating. You can try poultry seasoning, spices like those in KFC fried chicken<\/a>, or cayenne and chili powder to mimic Nashville hot chicken<\/a>.<\/li>\n
- Make a buttermilk substitute<\/strong>: If you don\u2019t have buttermilk, you can acidify regular milk with lemon juice. Simply place 1-1\/2 teaspoons white vinegar or lemon juice in a measuring cup. Add enough milk to measure 1\/2 cup total. Stir, then let stand for five minutes. Other suitable buttermilk substitutes<\/a> include plain yogurt or 1-3\/4 teaspoon cream of tartar mixed into 1 cup regular milk.<\/li>\n<\/ul>\n
How to Store Cornmeal Fried Chicken<\/h2>\n
Store cooled cornmeal fried chicken in an airtight container in the refrigerator for up to five days.<\/p>\n
When you\u2019re ready to reheat fried chicken<\/a>, spritz it on all sides with cooking spray. Reheat in a 350\u00b0 oven until it reaches an internal temperature of 150\u00b0. Then, increase the oven temperature to 400\u00b0, and continue cooking until the chicken reaches an internal temperature of 165\u00b0. If you have an air fryer, reheat fried chicken in a 350\u00b0 air fryer, flipping every three minutes to promote even cooking. Remove from the air fryer once each piece has reached an internal temperature of 165\u00b0.<\/p>\nCan you freeze cornmeal fried chicken?<\/h2>\n
You can freeze cornmeal fried chicken, although it may have a softer texture once you eat it. Freeze any cooled cooked chicken<\/a> on a baking sheet in a single layer until it’s completely frozen. Transfer the chicken to a freezer-safe container, and store in the freezer for up to about six months. Thaw the chicken overnight, and reheat it using one of the methods above.<\/p>\nCornmeal Fried Chicken Tips<\/h2>\n
![\"Cornmeal](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Fried-Chicken-FT23_42345_ST_1128_3_KSedit.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nWhat type of cornmeal should you use for cornmeal fried chicken?<\/h3>\n
The best cornmeal<\/a> to use for fried chicken is fine- or medium-ground cornmeal. You can use yellow or white cornmeal based on your preference. For a more wholesome grain and rustic look, use stone-ground or water-ground cornmeal. This type contains more bran and germ than large commercial types and up to 2-1\/2 times the fiber.<\/p>\nCan you mix cornstarch and cornmeal for frying?<\/h3>\n
Cornmeal can be mixed with cornstarch and all-purpose flour to make a crispy coating for fried chicken. In this recipe, we combine cornmeal with bread crumbs instead. We like the way the bread crumbs crisp up in the oven.<\/p>\n
How do you prevent cornmeal coating from falling off cornmeal fried chicken?<\/h3>\n
The best way to prevent the coating from falling off fried chicken is to use a very firm hand when pressing the chicken into the cornmeal coating. Make sure the coating adheres on all sides before transferring it to the baking pan. Check out these breaded chicken tips<\/a> for more ways to ensure any fried chicken coating stays intact.<\/p>\nWhat can you serve with cornmeal fried chicken?<\/h3>\n
We like to serve cornmeal fried chicken with creamy mashed potatoes<\/a>, corn casserole<\/a> and gravy. Other great side dishes for fried chicken<\/a> include simple side salads, roasted vegetables and coleslaw.<\/p>\n","protected":false},"excerpt":{"rendered":"Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.<\/p>\n","protected":false},"author":7954,"featured_media":1944008,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,307330,304358,304328,304292,304338,303966,303887,306848,304347,304268,307307,324623,304150,303883],"categories-v2":[308503,308500,309439,310369,308988,308984,308481,308305,308992,308495,308478,309603,308998,259483,310342,309177,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Spicy Oven-Fried Chicken","post_link":"\/recipes\/spicy-oven-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45882_CW163681C12_11_7b-14.jpg"},{"post_title":"Oven-Fried Chicken Breast","post_link":"\/recipes\/oven-fried-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_FT24_277929_EC_1002_1.jpg"},{"post_title":"Cornbread 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","post_link":"\/recipes\/oven-fried-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs-_EXPS_FT24_276062_0514_JR_05.jpg"},{"post_title":"Oven-Fried Chicken Drumsticks","post_link":"\/recipes\/oven-fried-chicken-drumsticks\/","post_image":"\/wp-content\/uploads\/2024\/09\/Oven-Fried-Chicken-Drumsticks_EXPS_TOHD24_167360_AlejandroMonfort_14.jpg"},{"post_title":"Baked Breaded Chicken","post_link":"\/recipes\/baked-breaded-chicken\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Creamed Chicken Over Cornbread","post_link":"\/recipes\/creamed-chicken-over-cornbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23718_CW1192388D40A-1.jpg"},{"post_title":"Cornflake Chicken","post_link":"\/recipes\/crispy-baked-corn-flake-chicken\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_19857_KaylaWidmer_5.jpg"},{"post_title":"Air-Fryer 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Chicken","post_link":"\/recipes\/golden-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21946_THA59324B04_13_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cornmeal-oven-fried-chicken\/","name":"Cornmeal Fried Chicken","datePublished":"2018-01-01","dateModified":"2024-01-11","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.","recipeIngredient":["1\/2 cup dry bread crumbs","1\/2 cup cornmeal","1\/3 cup grated Parmesan cheese","1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes","3\/4 teaspoon garlic powder","1\/2 teaspoon salt","1\/2 teaspoon onion powder","1\/2 teaspoon dried thyme","1\/2 teaspoon pepper","1\/2 cup buttermilk","1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed","1 tablespoon butter, melted"],"recipeInstructions":[{"@type":"HowToStep","name":"Dredge the chicken","text":"Preheat the oven to 375\u00b0F. In a large shallow dish, combine the bread crumbs, cornmeal, Parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. Place the buttermilk in a shallow bowl. Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. Turn to coat. Editor's Tip: Press the chicken firmly into the cornmeal coating to ensure it adheres."},{"@type":"HowToStep","name":"Oven-fry the cornmeal-coated chicken","text":"Coat a 13x9-inch baking pan with cooking spray. Place the dredged chicken pieces in the pan. Bake for 10 minutes. Drizzle the chicken with the melted butter. Continue baking until juices run clear and chicken is cooked to at least 165\u00b0, 30 to 40 minutes. Editor\u2019s Tip: Another way to bake fried chicken is on an oven-safe wire rack placed inside a baking sheet. The rack promotes air circulation, ensuring the chicken crisps up on all sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Fried-Chicken-FT23_42345_ST_1128_1_KSedit.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 249 calories","fatContent":"9g fat (3g saturated fat)","cholesterolContent":"82mg cholesterol","sodiumContent":"331mg sodium","carbohydrateContent":"13g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"27g protein. Diabetic Exchanges<\/b>: 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":33,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marci980"},"reviewBody":"
Delicious - family all said they like this chicken. I added some Old Bay Seasoning to the bread crumb mixture. Will make again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bland4"},"reviewBody":"By far the the best oven fried chicken I\u2019ve tried. I would always prefer regular fried chicken but this is a close second. I used one cut up chicken and even the breast turned out Crispy and moist with great flavor in every bite. Plenty of the corn meal mixture was left over that I refrigerated and will use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"
I made the recipe as written, and it had a nice taste, but the coating didn't work well, and I would bake it at a higher temperature, maybe because I'm at altitude. I'll stick with my fried chicken recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cast_iron_king"},"reviewBody":"Great and easy recipe! We soaked boneless thighs in buttermilk in the refrigerator for several hours before proceeding with the rest of the recipe as directed. The result was a tasty, juicy chicken with a nice crispy crust. The only thing I might change next time will be to give the dredge a little resting time before baking so the coating adheres better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ryanswife"},"reviewBody":"My husband and I really liked the chicken made this way. It was very good and the coating was crispy. I only used thighs because the only pieces of chicken I keep on hand are the dark pieces. Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lilac2159"},"reviewBody":"I just made this for my residents at the senior home that I work in as cook. They loved it. I did not change a thing, just doubled the recipe, though I did soak my chicken overnight in buttermilk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MrsDawn"},"reviewBody":"An excellent recipe! Moist chicken on the inside and crispy on the outside. Went classic with this dinner - made mashed potatoes and corn. Family ate it up!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caree929"},"reviewBody":"This was really good! I used boneless skinless chicken breasts and drumsticks because that's what we like to eat. I added 1\/2 tsp. poultry seasoning and 1\/4 tsp. cayenne and it turned out perfectly-- very moist and flavorful with just the right amount of kick. Mac and cheese and corn made a nice comfort food dinner on a cold fall evening!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeslieH"},"reviewBody":"Easy to make and tasty to eat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dancingfool"},"reviewBody":"Delicious and easy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1514"},"reviewBody":"Very tasty. Next time I will use chicken breasts. The chicken was crunchy and flavorful. Will definitely put this recipe in the keeper box.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sandy65"},"reviewBody":"This is now my go- to recipe for \"fried chicken\". I took the skin off of the chicken to make it a little healthier. My family loves it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"obsessedwithfood"},"reviewBody":"I was very disappointed after reading all the reviews. The breading was ok. I think it could have used a little more flavor and I would have liked it to crisp up a little bit more than it did. My family ate it but we all agreed it wasn't worth making again. I will continue on my journey to find a good chicken leg recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Loiscooks"},"reviewBody":"Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scrambledwithcheese"},"reviewBody":"This was pretty good. The chicken comes out nice and crispy. Sort of like a homemade Shake-n-Bake mix. I used olive oil as well and not butter, to make this healthier but also because I have olive oil in a mister bottle so it was easier to just mist the chicken. I do think the mix could use a little more flavor for my tastes, maybe some cayenne, white pepper, and a few other seasonings. Over all very good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChandiP"},"reviewBody":"This was very simple to make and very tasty My whole family enjoyed this chicken. I made this with mashed potatoes and corn like MrsDawn you cant go wrong with a meal like that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mjlouk"},"reviewBody":"DH and I loved it and thought it was really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dedaniel"},"reviewBody":"Just darned yummy. Guests raved as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrsvette"},"reviewBody":"Wish there were more stars! This is the best chicken we've ever had! The entire meal was nothing but praises. Definitely made this a favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"plugginalong"},"reviewBody":"I follow a gluten free diet, so I used GF corn flakes instead of the bread crumbs. This was so good!! It will definitely be on the list of keepers! My husband, who doesn't have to go GF, really enjoyed it, too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"glassynina"},"reviewBody":"This is a great recipe. Many times I have some rice left over from dinner, and since this recipe only uses 1 1\/2 cups, it's a good way to use it up. This was a simple, delicious recipe that I will definitely use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"myrk"},"reviewBody":"The chicken is moist and tender. It taste good with hot sauce on it,too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42345","romance_copy_dek":"Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.","enhanced_recipe_title":"Cornmeal Fried Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry bread crumbs","IngredientText":"1\/2 cup dry bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cornmeal","IngredientText":"1\/2 cup cornmeal"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup grated Parmesan cheese","IngredientText":"1\/3 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes","IngredientText":"1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon garlic powder","IngredientText":"3\/4 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon onion powder","IngredientText":"1\/2 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried thyme","IngredientText":"1\/2 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup buttermilk","IngredientText":"1\/2 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed","IngredientText":"1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter, melted","IngredientText":"1 tablespoon butter, melted"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","RecipeId":42345,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cornmeal Oven-Fried Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","ContributorId":null,"Firstname":"Deborah","Lastname":"Williams","City":"Peoria","StateDescription":"Arizona","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 40 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Cornmeal Oven-Fried Chicken","SubmittedTitle":"Cornmeal Fried Chicken","RecipeTypeId":1,"AverageRating":4.64,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CPLBZ19_42345_B11_02_8b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":40,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cornmeal Oven-Fried Chicken","OriginalSourceProject":"Cornmeal Oven-Fried Chicken","ContestPlacement":"","Trailer":"Test Kitchen Tips<\/b>\r\n- For improved nutrition and a rustic texture, use stone-ground or water-ground cornmeal. This type contains more bran and germ than large commercial types, and up to 2-1\/2 times the fiber. <\/li>\r\n
- No buttermilk? Simply place 1-1\/2 teaspoons white vinegar or lemon juice in a measuring cup and add enough milk to measure 1\/2 cup. Stir, then let stand for 5 minutes.<\/li>\r\n
- Check out 30-minute chicken dinner recipes.<\/a><\/li>","Metadescription":null,"DigitalHeadnotes":"This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal\/bread-crumb coating is a good variation from the usual. \u2014Deborah Williams, Peoria, Arizona","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. ","SequenceNo":1},{"Direction":" Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Gear","ID":303966},{"Name":"13 x 9","ID":303972},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Diabetic","ID":304998},{"Name":"Healthy Eating","ID":305004},{"Name":"Ingredients","ID":306848},{"Name":"Chicken","ID":307330},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"3 ounces cooked chicken: 249 calories, 9g fat (3g saturated fat), 82mg cholesterol, 331mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 27g protein. Diabetic Exchanges<\/b>: 3 lean meat, 1 starch, 1\/2 fat.","NoOfRatings":33,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Ingredient - Substitute","CookingTipTitle":"buttermilk","CookingTipText":"To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or use 1 cup plain yogurt or 1-3\/4 teaspoon cream of tartar plus 1 cup milk."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"Test Kitchen Tips<\/b>
- For improved nutrition and a rustic texture, use stone-ground or water-ground cornmeal. This type contains more bran and germ than large commercial types, and up to 2-1\/2 times the fiber. <\/li>
- No buttermilk? Simply place 1-1\/2 teaspoons white vinegar or lemon juice in a measuring cup and add enough milk to measure 1\/2 cup. Stir, then let stand for 5 minutes.<\/li>
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Cornmeal Fried Chicken in the Oven: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/cornmeal-oven-fried-chicken\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cornmeal Fried Chicken in the Oven: How to Make It","description":"Cornmeal fried chicken in the oven delivers on a crispy coating and ultra-juicy meat. It's less mess and less cleanup, but no less flavor.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/cornmeal-oven-fried-chicken\/","og_locale":"en_US","og_type":"article","og_title":"Cornmeal Fried Chicken","og_description":"Cornmeal fried chicken in the oven delivers on a crispy coating and ultra-juicy meat. 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Directions<\/h2>\nStep 1: Dredge the chicken<\/h3>\n
Preheat the oven to 375\u00b0F. In a large shallow dish, combine the bread crumbs, cornmeal, Parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. Place the buttermilk in a shallow bowl.<\/p>\n
Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. Turn to coat.<\/p>\n
Editor’s Tip<\/em>: Press the chicken firmly into the cornmeal coating to ensure it adheres.<\/p>\n Coat a 13×9-inch baking pan with cooking spray. Place the dredged chicken pieces in the pan. Bake for 10 minutes. Drizzle the chicken with the melted butter. Continue baking until juices run clear and chicken is cooked to at least 165\u00b0, 30 to 40 minutes.<\/p>\n Editor\u2019s Tip<\/em>: Another way to bake fried chicken is on an oven-safe wire rack placed inside a baking sheet. The rack promotes air circulation, ensuring the chicken crisps up on all sides.<\/p>\n Store cooled cornmeal fried chicken in an airtight container in the refrigerator for up to five days.<\/p>\n When you\u2019re ready to reheat fried chicken<\/a>, spritz it on all sides with cooking spray. Reheat in a 350\u00b0 oven until it reaches an internal temperature of 150\u00b0. Then, increase the oven temperature to 400\u00b0, and continue cooking until the chicken reaches an internal temperature of 165\u00b0. If you have an air fryer, reheat fried chicken in a 350\u00b0 air fryer, flipping every three minutes to promote even cooking. Remove from the air fryer once each piece has reached an internal temperature of 165\u00b0.<\/p>\n You can freeze cornmeal fried chicken, although it may have a softer texture once you eat it. Freeze any cooled cooked chicken<\/a> on a baking sheet in a single layer until it’s completely frozen. Transfer the chicken to a freezer-safe container, and store in the freezer for up to about six months. Thaw the chicken overnight, and reheat it using one of the methods above.<\/p>\n The best cornmeal<\/a> to use for fried chicken is fine- or medium-ground cornmeal. You can use yellow or white cornmeal based on your preference. For a more wholesome grain and rustic look, use stone-ground or water-ground cornmeal. This type contains more bran and germ than large commercial types and up to 2-1\/2 times the fiber.<\/p>\n Cornmeal can be mixed with cornstarch and all-purpose flour to make a crispy coating for fried chicken. In this recipe, we combine cornmeal with bread crumbs instead. We like the way the bread crumbs crisp up in the oven.<\/p>\n The best way to prevent the coating from falling off fried chicken is to use a very firm hand when pressing the chicken into the cornmeal coating. Make sure the coating adheres on all sides before transferring it to the baking pan. Check out these breaded chicken tips<\/a> for more ways to ensure any fried chicken coating stays intact.<\/p>\n We like to serve cornmeal fried chicken with creamy mashed potatoes<\/a>, corn casserole<\/a> and gravy. Other great side dishes for fried chicken<\/a> include simple side salads, roasted vegetables and coleslaw.<\/p>\n","protected":false},"excerpt":{"rendered":" Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.<\/p>\n","protected":false},"author":7954,"featured_media":1944008,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,307330,304358,304328,304292,304338,303966,303887,306848,304347,304268,307307,324623,304150,303883],"categories-v2":[308503,308500,309439,310369,308988,308984,308481,308305,308992,308495,308478,309603,308998,259483,310342,309177,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Spicy Oven-Fried Chicken","post_link":"\/recipes\/spicy-oven-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45882_CW163681C12_11_7b-14.jpg"},{"post_title":"Oven-Fried Chicken Breast","post_link":"\/recipes\/oven-fried-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_FT24_277929_EC_1002_1.jpg"},{"post_title":"Cornbread Chicken","post_link":"\/recipes\/cornbread-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23271_QC10596D41A.jpg"},{"post_title":"Chicken Cornbread Casserole","post_link":"\/recipes\/chicken-cornbread-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Cornbread-Casserole_EXPS_TOHD24_176383_ChristineMa_1.jpg"},{"post_title":"Nutty Oven-Fried Chicken","post_link":"\/recipes\/nutty-oven-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Nutty-Oven-Fried-Chicken_EXPS_CPLBZ19_491_C11_02_4b-1.jpg"},{"post_title":"Oatmeal Baked Chicken","post_link":"\/recipes\/oatmeal-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5207_CS1988C34-8.jpg"},{"post_title":"Baked Chicken","post_link":"\/recipes\/baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15816_TH10194C35C-3.jpg"},{"post_title":"Oven-Fried Chicken Thighs ","post_link":"\/recipes\/oven-fried-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2024\/05\/Oven-Fried-Chicken-Thighs-_EXPS_FT24_276062_0514_JR_05.jpg"},{"post_title":"Oven-Fried Chicken Drumsticks","post_link":"\/recipes\/oven-fried-chicken-drumsticks\/","post_image":"\/wp-content\/uploads\/2024\/09\/Oven-Fried-Chicken-Drumsticks_EXPS_TOHD24_167360_AlejandroMonfort_14.jpg"},{"post_title":"Baked Breaded Chicken","post_link":"\/recipes\/baked-breaded-chicken\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Creamed Chicken Over Cornbread","post_link":"\/recipes\/creamed-chicken-over-cornbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23718_CW1192388D40A-1.jpg"},{"post_title":"Cornflake Chicken","post_link":"\/recipes\/crispy-baked-corn-flake-chicken\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_19857_KaylaWidmer_5.jpg"},{"post_title":"Air-Fryer 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Chicken","datePublished":"2018-01-01","dateModified":"2024-01-11","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.","recipeIngredient":["1\/2 cup dry bread crumbs","1\/2 cup cornmeal","1\/3 cup grated Parmesan cheese","1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes","3\/4 teaspoon garlic powder","1\/2 teaspoon salt","1\/2 teaspoon onion powder","1\/2 teaspoon dried thyme","1\/2 teaspoon pepper","1\/2 cup buttermilk","1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed","1 tablespoon butter, melted"],"recipeInstructions":[{"@type":"HowToStep","name":"Dredge the chicken","text":"Preheat the oven to 375\u00b0F. In a large shallow dish, combine the bread crumbs, cornmeal, Parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. Place the buttermilk in a shallow bowl. Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. Turn to coat. Editor's Tip: Press the chicken firmly into the cornmeal coating to ensure it adheres."},{"@type":"HowToStep","name":"Oven-fry the cornmeal-coated chicken","text":"Coat a 13x9-inch baking pan with cooking spray. Place the dredged chicken pieces in the pan. Bake for 10 minutes. Drizzle the chicken with the melted butter. Continue baking until juices run clear and chicken is cooked to at least 165\u00b0, 30 to 40 minutes. Editor\u2019s Tip: Another way to bake fried chicken is on an oven-safe wire rack placed inside a baking sheet. The rack promotes air circulation, ensuring the chicken crisps up on all sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cornmeal-Fried-Chicken-FT23_42345_ST_1128_1_KSedit.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 249 calories","fatContent":"9g fat (3g saturated fat)","cholesterolContent":"82mg cholesterol","sodiumContent":"331mg sodium","carbohydrateContent":"13g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"27g protein. Diabetic Exchanges<\/b>: 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":33,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marci980"},"reviewBody":" Delicious - family all said they like this chicken. I added some Old Bay Seasoning to the bread crumb mixture. Will make again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bland4"},"reviewBody":"By far the the best oven fried chicken I\u2019ve tried. I would always prefer regular fried chicken but this is a close second. I used one cut up chicken and even the breast turned out Crispy and moist with great flavor in every bite. Plenty of the corn meal mixture was left over that I refrigerated and will use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":" I made the recipe as written, and it had a nice taste, but the coating didn't work well, and I would bake it at a higher temperature, maybe because I'm at altitude. I'll stick with my fried chicken recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cast_iron_king"},"reviewBody":"Great and easy recipe! We soaked boneless thighs in buttermilk in the refrigerator for several hours before proceeding with the rest of the recipe as directed. The result was a tasty, juicy chicken with a nice crispy crust. The only thing I might change next time will be to give the dredge a little resting time before baking so the coating adheres better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ryanswife"},"reviewBody":"My husband and I really liked the chicken made this way. It was very good and the coating was crispy. I only used thighs because the only pieces of chicken I keep on hand are the dark pieces. Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lilac2159"},"reviewBody":"I just made this for my residents at the senior home that I work in as cook. They loved it. I did not change a thing, just doubled the recipe, though I did soak my chicken overnight in buttermilk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MrsDawn"},"reviewBody":"An excellent recipe! Moist chicken on the inside and crispy on the outside. Went classic with this dinner - made mashed potatoes and corn. Family ate it up!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caree929"},"reviewBody":"This was really good! I used boneless skinless chicken breasts and drumsticks because that's what we like to eat. I added 1\/2 tsp. poultry seasoning and 1\/4 tsp. cayenne and it turned out perfectly-- very moist and flavorful with just the right amount of kick. Mac and cheese and corn made a nice comfort food dinner on a cold fall evening!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeslieH"},"reviewBody":"Easy to make and tasty to eat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dancingfool"},"reviewBody":"Delicious and easy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1514"},"reviewBody":"Very tasty. Next time I will use chicken breasts. The chicken was crunchy and flavorful. Will definitely put this recipe in the keeper box.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sandy65"},"reviewBody":"This is now my go- to recipe for \"fried chicken\". I took the skin off of the chicken to make it a little healthier. My family loves it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"obsessedwithfood"},"reviewBody":"I was very disappointed after reading all the reviews. The breading was ok. I think it could have used a little more flavor and I would have liked it to crisp up a little bit more than it did. My family ate it but we all agreed it wasn't worth making again. I will continue on my journey to find a good chicken leg recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Loiscooks"},"reviewBody":"Very tasty chicken. I used all legs and thighs. Everyone enjoyed this. I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scrambledwithcheese"},"reviewBody":"This was pretty good. The chicken comes out nice and crispy. Sort of like a homemade Shake-n-Bake mix. I used olive oil as well and not butter, to make this healthier but also because I have olive oil in a mister bottle so it was easier to just mist the chicken. I do think the mix could use a little more flavor for my tastes, maybe some cayenne, white pepper, and a few other seasonings. Over all very good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChandiP"},"reviewBody":"This was very simple to make and very tasty My whole family enjoyed this chicken. I made this with mashed potatoes and corn like MrsDawn you cant go wrong with a meal like that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mjlouk"},"reviewBody":"DH and I loved it and thought it was really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dedaniel"},"reviewBody":"Just darned yummy. Guests raved as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrsvette"},"reviewBody":"Wish there were more stars! This is the best chicken we've ever had! The entire meal was nothing but praises. Definitely made this a favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"plugginalong"},"reviewBody":"I follow a gluten free diet, so I used GF corn flakes instead of the bread crumbs. This was so good!! It will definitely be on the list of keepers! My husband, who doesn't have to go GF, really enjoyed it, too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"glassynina"},"reviewBody":"This is a great recipe. Many times I have some rice left over from dinner, and since this recipe only uses 1 1\/2 cups, it's a good way to use it up. This was a simple, delicious recipe that I will definitely use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"myrk"},"reviewBody":"The chicken is moist and tender. It taste good with hot sauce on it,too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42345","romance_copy_dek":"Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.","enhanced_recipe_title":"Cornmeal Fried Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry bread crumbs","IngredientText":"1\/2 cup dry bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cornmeal","IngredientText":"1\/2 cup cornmeal"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup grated Parmesan cheese","IngredientText":"1\/3 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes","IngredientText":"1\/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon garlic powder","IngredientText":"3\/4 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon onion powder","IngredientText":"1\/2 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried thyme","IngredientText":"1\/2 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup buttermilk","IngredientText":"1\/2 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed","IngredientText":"1 broiler\/fryer chicken (3 to 4 pounds), cut up and skin removed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter, melted","IngredientText":"1 tablespoon butter, melted"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","RecipeId":42345,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cornmeal Oven-Fried Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cornmeal-Oven-Fried-Chicken_EXPS_FT23_42345_ST_1128_3.jpg","ContributorId":null,"Firstname":"Deborah","Lastname":"Williams","City":"Peoria","StateDescription":"Arizona","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 40 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Cornmeal Oven-Fried Chicken","SubmittedTitle":"Cornmeal Fried Chicken","RecipeTypeId":1,"AverageRating":4.64,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CPLBZ19_42345_B11_02_8b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":40,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cornmeal Oven-Fried Chicken","OriginalSourceProject":"Cornmeal Oven-Fried Chicken","ContestPlacement":"","Trailer":"Test Kitchen Tips<\/b>\r\nStep 2: Oven-fry the cornmeal-coated chicken<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
\n
How to Store Cornmeal Fried Chicken<\/h2>\n
Can you freeze cornmeal fried chicken?<\/h2>\n
Cornmeal Fried Chicken Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\nWhat type of cornmeal should you use for cornmeal fried chicken?<\/h3>\n
Can you mix cornstarch and cornmeal for frying?<\/h3>\n
How do you prevent cornmeal coating from falling off cornmeal fried chicken?<\/h3>\n
What can you serve with cornmeal fried chicken?<\/h3>\n