If you’re craving that irresistible crunch of fried chicken but want to keep things a little lighter and a lot easier, you are going to fall in love with this Cornmeal Oven Fried Chicken Recipe. Imagine golden, crispy chicken pieces coated lovingly with a blend of flour, cornmeal, and spices, all baked to perfection in your oven. It’s comfort food at its best, with the vibrant texture that cornmeal adds, delivering that signature crispy finish that usually only deep frying can achieve. Trust me, once you try this version, you’ll keep coming back to it for family dinners or just whenever you want a satisfying, home-cooked classic without the mess!
Ingredients You’ll Need
The magic of this Cornmeal Oven Fried Chicken Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating the perfect crispy coating to seasoning the chicken just right, resulting in a dish bursting with flavor and delightful texture.
- 1 large egg: Acts as the binding agent to help the coating stick beautifully to the chicken.
- 1/3 cup buttermilk: Lets the chicken soak in moisture and tenderizes it for juicy bites.
- 1 cup all-purpose flour: Forms the base of the crispy coating and balances the cornmeal texture.
- 4 tablespoons coarse cornmeal: Adds that signature crunch and a lovely golden color to the crust.
- 1 teaspoon baking powder: Gives a lightness to the coating, helping it puff up slightly as it bakes.
- 1/2 tablespoon salt: Enhances every flavor in both the chicken and the coating.
- 2 teaspoons ground paprika: Infuses warmth and a subtle smoky hint into the crust.
- 1 teaspoon garlic powder: Adds savory depth without overpowering.
- 1 teaspoon onion powder: Another layer of mild, aromatic flavor in the seasoning mix.
- 1/2 teaspoon ground pepper: A gentle kick for balanced spice.
- 2 pounds skinless boneless chicken breast (cut into pieces): Tender chunks that cook quickly and evenly.
- 1/4 cup butter: Melts on the pan to help crisp up the coating and adds a luscious buttery taste.
How to Make Cornmeal Oven Fried Chicken Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to a hot 410°F. You’ll want to place a dark-colored baking sheet or pan inside to heat up while you prep everything else. A hot pan is key to that beautiful, crispy crust that defines this Cornmeal Oven Fried Chicken Recipe.
Step 2: Whisk Together the Egg and Buttermilk
In a medium bowl, beat the large egg with the buttermilk until well combined. This mixture will serve as the glue that helps your delicious coating stick to every piece of chicken, ensuring maximum crunch in every bite.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the flour, coarse cornmeal, baking powder, salt, paprika, garlic powder, onion powder, and pepper. This seasoned flour mixture provides the signature flavor boost and crispy texture that makes this recipe shine.
Step 4: Coat the Chicken
Now comes the fun part: coating! Dip each chicken piece first in the dry flour mixture, shaking off excess, then into the egg mixture, and finally back into the flour mix, coating very well to create layers of flavor and crunch. This double coating seals in moisture and guarantees a golden, hearty crust.
Step 5: Get Buttered and Ready to Bake
Carefully remove your hot pan from the oven and melt the butter on it. This sizzling butter will ensure your chicken doesn’t stick and adds a rich, mouthwatering flavor to the bottom crust. Place your coated chicken pieces evenly spaced on the buttered pan, making sure each piece is coated with enough butter underneath for the perfect bake.
Step 6: Bake and Broil to Perfection
Bake the chicken for 10 to 12 minutes, then carefully flip each piece—using a spatula to gently lift if they are sticking to preserve that coating—and bake for another 5 to 10 minutes, depending on the thickness of your chicken pieces. For the ultimate crispy finish, finish with a quick broil until beautifully golden brown. This step elevates the crunch factor and gives you that classic fried chicken look without the fryer.
How to Serve Cornmeal Oven Fried Chicken Recipe
Garnishes
To brighten your Cornmeal Oven Fried Chicken Recipe, consider a sprinkle of freshly chopped parsley or chives for a pop of green and a fresh flavor contrast. A wedge of lemon on the side also brings a zesty brightness that cuts through the richness perfectly.
Side Dishes
This dish pairs wonderfully with classic Southern sides like creamy coleslaw, buttery mashed potatoes, or crispy roasted vegetables. Even a simple fresh garden salad can complement the hearty chicken and make for a satisfying, balanced meal.
Creative Ways to Present
For a fun twist, serve your Cornmeal Oven Fried Chicken on a bed of fluffy buttermilk biscuits with a drizzle of honey or hot sauce. Another idea is to turn it into a hearty sandwich with lettuce, tomato, and a smear of spicy mayo—instant crowd-pleaser guaranteed!
Make Ahead and Storage
Storing Leftovers
Leftover Cornmeal Oven Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep it well-covered to maintain moisture while the coating stays crisp as long as possible.
Freezing
If you want to save some for later, flash freeze the baked chicken pieces first on a baking sheet, then transfer to freezer bags. This way, they won’t stick together. Frozen chicken can last up to 2 months and still taste delicious once reheated.
Reheating
For the best texture when reheating, avoid the microwave if possible. Instead, warm your chicken in the oven at 375°F for about 10 minutes or until heated through and crispy again. This keeps the cornmeal coating perfectly crunchy just like fresh out of the oven.
FAQs
Can I use chicken thighs instead of breast for this Cornmeal Oven Fried Chicken Recipe?
Absolutely! Chicken thighs are more forgiving and stay juicier if you prefer a darker meat option. Just adjust the baking time slightly as thighs might take a few minutes longer to cook through.
Is it necessary to use buttermilk in the coating?
Buttermilk adds tanginess and helps tenderize the chicken, but if you don’t have it on hand, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar for a similar effect.
Why is the pan preheated before baking the chicken?
Heating the pan ensures the coating sizzles and crisps up immediately when the chicken hits it, preventing sogginess and creating that coveted crunchy crust much like frying.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend and ensuring your cornmeal is certified gluten-free, you can enjoy this recipe without gluten worries.
What’s the best way to prevent the coating from falling off when flipping?
Letting the chicken cook undisturbed for the first part of baking is key, as is using a thin spatula to gently loosen the edges before flipping. This helps keep the coating intact and crispy.
Final Thoughts
I genuinely hope you give this Cornmeal Oven Fried Chicken Recipe a try because it’s one of those meals that brings pure joy to the table without extra fuss. It strikes that perfect balance of crispy, flavorful, and downright comforting, making it a staple to keep in your recipe rotation. Whether you’re feeding a crowd or just yourself, I promise this is a winner that will have everyone asking for seconds.
Print
Cornmeal Oven Fried Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A deliciously crispy Cornmeal Oven Fried Chicken recipe that combines a flavorful cornmeal and flour coating with perfectly baked, juicy chicken pieces. This recipe offers a healthier alternative to traditional fried chicken by baking instead of deep frying, delivering a crunchy texture and rich taste.
Ingredients
Wet Ingredients
- 1 large egg
- 1/3 cup buttermilk
- 1/4 cup butter
Dry Ingredients
- 1 cup all-purpose flour
- 4 tablespoons coarse cornmeal
- 1 teaspoon baking powder
- 1/2 tablespoon salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
Main Ingredient
- 2 pounds skinless boneless chicken breast, cut into 3–4 pieces per breast
Instructions
- Prep: Preheat your oven to 410°F (210°C). Place a dark-colored baking sheet or pan inside the oven to heat up thoroughly, ensuring it becomes very hot for an optimal cooking surface.
- Make egg mix: In a medium-sized bowl, whisk together the egg and buttermilk until fully combined to create the wet mixture for coating.
- Make dry mix: In a separate bowl, combine the all-purpose flour, coarse cornmeal, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper, mixing these dry ingredients evenly.
- Coat chicken: Dip each chicken piece first into the flour mixture, ensuring an even coat and shaking off any excess flour. Then dip it in the egg and buttermilk mixture. Finally, dip the chicken back into the flour mixture, coating thoroughly for a crispy crust.
- Put chicken on pan: Carefully remove the preheated baking tray from the oven and melt the butter directly on it, ensuring the surface is well-coated to prevent sticking. Arrange the coated chicken pieces on the tray, making sure each piece has a layer of butter underneath to keep them from sticking. Add additional butter if needed to cover the pan adequately.
- Bake chicken: Bake the chicken in the oven for 10-12 minutes. Then carefully flip each piece using a spatula to avoid knocking off the coating, and bake for another 5-10 minutes depending on the size of the chicken pieces. Finish by broiling the chicken briefly until the coating turns golden brown and crispy.
Notes
- Use a dark-colored baking sheet to achieve a crispier crust as it absorbs heat better.
- Ensure the oven and pan are hot before baking to help create a golden crust.
- Carefully flip the chicken with a spatula to avoid removing the coating.
- The thickness of chicken pieces will affect baking time; adjust accordingly to ensure chicken is cooked through.
- Broiling at the end adds extra crispiness but watch closely to prevent burning.
