Cornmeal Crusted Oven Fried Chicken
Crispy, golden perfection meets healthier indulgence with this irresistible Cornmeal Crusted Oven Fried Chicken. Tender bone-in chicken is marinated in tangy buttermilk and a hint of hot sauce for maximum flavor and juiciness, then coated in a flavorful blend of yellow cornmeal, all-purpose flour, and smoky spices like paprika and cayenne for the ultimate crunchy crust. Baked to perfection on a wire rack for even cooking, this oven-fried chicken delivers all the satisfying crunch of traditional fried chicken without the guilt. Perfect for weeknight dinners or family gatherings, this easy-to-make dish pairs beautifully with classic comfort sides like coleslaw, mashed potatoes, or honey-drizzled cornbread.
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Recipe Information
Ingredients
- 4 pounds bone-in chicken pieces (drumsticks, thighs, or legs)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
Place the chicken pieces in a large bowl. In a separate bowl, mix the buttermilk and hot sauce. Pour the mixture over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor and tenderization.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack with cooking spray or brushing olive oil to prevent sticking.
In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Stir the mixture until evenly blended.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the cornmeal mixture, pressing lightly to ensure even coating.
Place the coated chicken pieces on the prepared wire rack, leaving enough space between them for even cooking.
Spray the chicken pieces lightly with olive oil or cooking spray to encourage browning and crispness while baking.
Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy, flipping the pieces halfway through for even cooking.
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy your healthier, crispy oven-fried chicken!
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.1 g | 426% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.4 g | ||
| Protein | 366.8 g | 734% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 813 mg | 63% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4594 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
