Southwestern Oven Fried Chicken |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 1 |
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Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she's gonna like this. I know I did! Marinating time is included in the passive time Ingredients:
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 tablespoon paprika |
1 tablespoon chili powder |
1 teaspoon cumin |
1/2 teaspoon salt and pepper |
3 lbs chicken pieces |
1 1/2 cups buttermilk |
1 1/2 cups plain breadcrumbs |
1/2 cup yellow cornmeal |
Directions:
1. Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
2. Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk.
3. Preheat the oven to 400 degrees.
4. Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray.
5. Bake 20 minutes 40 minutes (do not turn) or until juices run clear.
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