Crispy Chili-Corn Baked Chicken
Crispy Chili-Corn Baked Chicken is an impressive dinner. Made with 2 1/2 lb. chicken pieces, 2 c. buttermilk, 2/3 c. yellow cornmeal, 1/2 c. all-purpose flour and 3 to 4 tsp. chili powder, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Wash chicken pieces and pat dry.
Measure buttermilk into shallow glass baking dish.
Combine remaining ingredients, except margarine, in a resealable bag; shake to mix well.
Coat chicken pieces in buttermilk; place chicken, a few pieces at a time, in a zipper top bag and shake to coat evenly.
Repeat with remaining chicken and place, meaty sides up, in baking pan.
Bake in preheated 375Β° oven until chicken is fork-tender and juices run clear, about 45 minutes.
Brush tops of chicken lightly with margarine halfway through baking time.
π· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment