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  • Oven-Roasted Chicken with Spicy Cornmeal Crust

Oven-Roasted Chicken with Spicy Cornmeal Crust

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8 servings

Fried chicken without actual frying? Definitely. The crispy crust on these chicken thighs comes from cornmeal and Parmesan. Chili powder gives this dish a kick.

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What You Need

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Make It

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  • 1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
  • 2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
  • 3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

Make Ahead

Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 351
Total fat 19g
Saturated fat 7g
Cholesterol 144mg
Sodium 678mg
Carbohydrate 12g
Dietary fiber 1g
Protein 31g
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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