A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Corn Meal Oven-Fried Chicken
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- #96134
If you love the crispy crust of fried chicken (and who doesn't) but hate the idea of all that oil, better preheat the oven. Baked cornmeal-crusted chicken makes a stunningly good, much healthier alternative to fried.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 tablespoons butter, melted
2 large eggs, beaten
2 tablespoons milk or water
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 1/4 teaspoon paprika
3/4 teaspoon garlic powder
3 pounds whole chicken, cut up and skinned
directions
Preheat oven to 400 degrees F. Coat 13- x 9-inch baking dish with butter.
Combine eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn meal mixture.
Place in prepared baking dish. Bake, brushing chicken once during baking with juices from pan, for 45 to 50 minutes or until chicken is no longer pink near bone.
Season with salt and ground black pepper to taste.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 15, 2013
The cornmeal gives it an unusual crispness and texture. Kinda reminds me more of the coating on fried fish.
October 12, 2011
I love this recipe because it's so basic. Half the recipe for a half chicken or three breasts. That's useful for the suddenly empty-nesters. I added black pepper and forgot to add the paprika until after all of the other prep steps. I took the leftover dry ingredients and mixed them with the wet until it made a paste, and put that in a shallow bowl on a pad of butter next to the chicken; we'll see. I've still got some dry ingredients left; my plan is to sprinkle it on the chicken breasts before turning into the butter and fat about 15 min's before finale. I'll let y'all know how that goes!