Cornmeal Crusted Oven Fried Chicken Recipes

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CORNMEAL OVEN-FRIED CHICKEN

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12



Cornmeal Oven-Fried Chicken image

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

This has a really nice crispy, flavorful crust...it originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...

Provided by teresas

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18



Cornmeal-Crusted Oven-Fried Chicken image

Steps:

  • In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (I put everything in a large zip lock bag.).
  • Preheat the oven to 425°F.
  • In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
  • In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
  • Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
  • Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
  • (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
  • Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.

Nutrition Facts : Calories 1143.5, Fat 79.5, SaturatedFat 24.4, Cholesterol 378.4, Sodium 1658.6, Carbohydrate 30.9, Fiber 2.6, Sugar 3.8, Protein 74

3/4 cup buttermilk
1 teaspoon lemon zest, freshly grated
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leave
2 teaspoons salt (divided)
1 1/2 teaspoons cayenne pepper (divided)
3 lbs chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/3 cup dry breadcrumbs
1/4 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon paprika
2 large eggs
2 tablespoons cold water
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

Categories     Milk/Cream     Chicken     Bake     Marinate     Parmesan     Lemon     Cornmeal     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16



Cornmeal-Crusted Oven-Fried Chicken image

Steps:

  • In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
  • Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

3/4 cup buttermilk
1 teaspoon freshly grated lemon zest
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 1/2 teaspoons cayenne
a 3-pound chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
1/2 teaspoon paprika
an egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted

CAJUN CORNMEAL CRUSTED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9



Cajun Cornmeal Crusted Chicken image

Steps:

  • Preheat the oven 350 degrees F.
  • In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
  • Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
  • Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
  • Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
Kosher salt
1 1/2 cups buttermilk
1/2 to 1 teaspoon hot sauce
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes

FRIED CHICKEN WITH CORNMEAL CRUST

Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 6h30m

Number Of Ingredients 9



Fried Chicken with Cornmeal Crust image

Steps:

  • Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
  • Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
  • Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.

8 quarts water, divided
1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided
1 cup sugar
2 whole 3 1/2-pound chickens, each cut into 10 pieces
2 cups all-purpose flour
3/4 cup fine cornmeal
1 teaspoon cayenne pepper
1 teaspoon freshly ground pepper
Vegetable oil, for frying

CORNMEAL-CRUSTED CHICKEN BREASTS

Categories     Chicken     Bake     Sauté     Cornmeal     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Cornmeal-Crusted Chicken Breasts image

Steps:

  • Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
  • Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
  • Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
  • Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.

1 cup fresh breadcrumbs made from crustless French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
Lemon wedges

CORNMEAL-CRUSTED OVEN FRIED CHICKEN

I saw this recipe on AOL Food and had to try it. I used Herbs de Provence instead of the cayenne pepper for two reasons. 1. My husband doesn't like spicy food. 2. They serve a cornmeal herb crusted chicken sandwich at Foxy's on Jost Van Dyke that is to die for, and I wanted to try and copy the recipe at home. I am sure they...

Provided by Linda Knowles

Categories     Chicken

Number Of Ingredients 7



Cornmeal-Crusted Oven Fried Chicken image

Steps:

  • 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
  • 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
  • 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
  • 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
  • 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.

4 boneless, skinless chicken breasts
2 c lowfat buttermilk
3 Tbsp vegetable oil
1 c cornmeal
1 tsp kosher salt
1 tsp paprika
1/2 tsp cayenne pepper

CORNMEAL OVEN-FRIED CHICKEN

Make and share this Cornmeal Oven-Fried Chicken recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Cornmeal Oven-Fried Chicken image

Steps:

  • In a large resealable plastic bag combine the first 9 ingredients.
  • Place the buttermilk in a shallow bowl.
  • Dip chicken in buttermilk, then add to bag, a few pieces at a time and shake to coat.
  • Place in a 13-inch x 9-inch baking pan coated with cooking spray.
  • Bake at 375* for 10 minutes; drizzle with butter.
  • Bake 30-40 minutes longer or until juices run clear.

1/2 cup dry breadcrumbs
1/2 cup cornmeal
1/3 cup grated parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 cup garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 cup buttermilk
1 (3 -4 lb) broiler-fryer chickens, cut up and skin removed
1 tablespoon butter, melted

FRIED CHICKEN WITH CORNMEAL

Provided by Linda Wells

Categories     dinner, main course

Time 3h30m

Yield Eight to 10 servings

Number Of Ingredients 10



Fried Chicken With Cornmeal image

Steps:

  • Trim the chickens of as much obvious fat as possible.
  • In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
  • Preheat the oven to 425 degrees.
  • In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
  • In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
  • Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed
1 cup lemon juice
1 teaspoon kosher salt
1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce
1 1/2 cups yellow cornmeal
1 teaspoon salt
Vegetable oil
1 tablespoon fresh marjoram, chopped
Sprigs of fresh rosemary for garnish
1 lemon, thinly sliced, for garnish

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