Crispy Oven Baked Chicken

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Chicken pieces are baked with a lightly crisp, seasoned coating. The cornmeal in the coating gives it a little more crispiness than just flour would so it has a more "fried" like texture even though it's oven-baked. You can use white or dark meat chicken in this recipe, just adjust the cooking time if needed.

serves/makes:

ready in:
30-60 minutes

1 review

ingredients

1/2 cup milk
1 egg, beaten
1/2 cup cornmeal
1/4 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds skinless chicken pieces
3 tablespoons butter, melted

directions

Preheat oven to 400 degrees F.

Combine the milk and egg in a shallow bowl and mix well with a whisk.

Combine the cornmeal, flour, Parmesan, basil, oregano, garlic powder, salt and pepper in a plastic zip-top bag.

Dip the chicken in the egg mixture to coat thoroughly then add, one piece at a time, to the flour mixture in the bag and shake well to coat completely. Repeat with remaining chicken pieces.

Place the chicken on a rack set on top of a sheet pan or in a shallow baking dish. Brush the pieces with the melted butter.

Bake for 45-50 minutes or until juices run clear when the chicken is pierced with a knife.

added by

Pamela Chester, CDKitchen Staff
Read more: First You Shake It, Then You Bake It

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

pwhitehead REVIEW:
November 8, 2016

I very much enjoyed this recipe. I did omit the cheese in the coating because my daughter is allergic but otherwise made it as directed.

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