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Cornmeal-Coated Chicken

By: Aljene Wendling

"The pepper really comes through in this quick and convenient coating mix for chicken. 'Not only is it tasty, it's certainly more economical than the store-bought kind,' assures Aljene Wendling of Seattle, Washington."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup all-purpose flour
1 cup cornmeal
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS:
1 (3 pound) broiler-fryer chicken, cut up and skin removed
3 tablespoons butter or margarine, melted

Directions

In a large resealable plastic bag, combine the first nine ingredients. Store in a cool dry place for up to 6 months.

Footnotes

To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear. Yield: 4 servings per batch.
Nutritional Analysis: One serving (prepared with reduced-fat margarine and without salt) equals 314 calories, 10 g fat (0 saturated fat), 106 mg cholesterol, 218 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.