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
Scale
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.
