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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I make this allot, I always had scalloped potatoes peas and a garden salad with it. Ingredients:
1/3 cup buttermilk |
2 teaspoons hot pepper sauce |
4 chicken breasts (bone in or out your choice) |
1/4 cup seasoned dry bread crumb |
1/4 cup yellow cornmeal |
1 teaspoon salt |
1 teaspoon chili powder |
1 teaspoon dried cilantro |
1/2 teaspoon cumin |
1/4 teaspoon ground red pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Spray cookie sheet lightly with vegetable cooking spray.
3. Combine buttermilk and hot pepper sauce in 13 x 9-inch baking dish.
4. Remove skin and fat from chicken; discard.
5. Rinse chicken under cold water; pat dry.
6. Place in buttermilk mixture, turning to coat.
7. Set aside.
8. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish.
9. Dip chicken in crumb mixture, turning to coat well.
10. Place chicken, meat side up, on cookie sheet.
11. Spray with vegetable cooking spray.
12. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and spray again with vegetable cooking spray.
13. Bake 10 to 15 minutes more, until juices run clear when chicken is pierced.
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