Crispy Spicy Baked Cornmeal Chicken
"For the best results bake the chicken pieces on a rack, I use my cookie cooling rack for this. There's enough seasoning for one whole chicken cut into pieces or 8-9 chicken thighs, I have left the melted butter as optional, if you should decide to use it do not use too much or it will create a soggy crust, I put my melted butter in a salt shaker then lightly shake it onto the coated chicken, this will not be as good if using skinless chicken breasts "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (439.5 g)
- Calories 1471.6
- Total Fat - 14.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 56 mg
- Sodium - 2721.9 mg
- Total Carbohydrate - 326.1 g
- Dietary Fiber - 3.7 g
- Sugars - 203.3 g
- Protein - 10.5 g
- Calcium - 105.2 mg
- Iron - 4.2 mg
- Vitamin C - 192.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F, then set oven rack to lowest position.
Step 2
Spray a rack with cooking spray then place into a greased baking sheet (for easy clean us line the baking sheet with foil).
Step 3
Place about 1/4 to 1/3 cup flour into a shallow bowl.
Step 4
In another shallow bowl whisk together egg with milk and hot sauce.
Step 5
In a third shallow bowl combine 1/2 cup flour with cornmeal and next 7 spices (you should have 3 separate bowls).
Step 6
Coat the chicken firstly in flour, then dip into the egg/milk mixture allowing any excess to drip off, lastly coat in the cornmeal mixture pressing down firmly with hands to adhere the coating to the chicken.
Step 7
Place each piece skin side up onto the rack.
Step 8
If desired drizzle a very small amount of melted butter over the top of each piece of chicken (this is only optional and do not use too much for the coating will be soggy).
Step 9
Bake uncovered for about 45-50 minutes or until the chicken is cooked through.
Tips
No special items needed.
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