Quite a few years ago, 1996 to be more specific, I found this recipe in a Taste of Home magazine. At the time my parents had declared my sister and I would be occasionally responsible for planning and preparing a meal for dinner. This recipe was an instant success and we have made it countless times since, not only for dinner at home but for church functions and fundraiser dinners! You can multiply the dry ingredients and keep it on hand for a quick chicken dinner. Bone in or boneless skinless, it works wonderfully.
Serve with rich potatoes and your favorite veggie and you cannot lose, it paired deliciously with my Smoked Gouda Twice Baked Potatoes!
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- About 3 pounds of chicken cut up
- 1/2 cup milk
- 1/3 cup butter, melted
- Tabasco Sauce, optional
Soak the chicken in the milk (for a little extra kick add a few dashes of hot sauce, this is very optional). Combine all of the dry ingredients together in a shallow dish for coating the chicken. Pre-heat oven to 375’F.
Coat the chicken with the cornmeal mixture and place into a lightly buttered dish. Ideally, allow the coated chicken to sit for at least 5-10 minutes (this will ensure everything browns nicely). Melt the butter and drizzle evenly over the chicken.
Bake uncovered until chicken is done. For cut up bone-in chicken, this can take about 50 minutes, boneless, skinless breast tenders will take about 20-25 minutes.