CORNMEAL-CRUSTED CHICKEN

Cornmeal-Crusted Chicken image

Take your dinner entrée to another level with a Cornmeal-Crusted Chicken recipe from My Food and Family. Oven roast this chicken for bold, rich flavor.

Provided by My Food and Family

Categories Home

Time 5h45m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3/4 cup buttermilk
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 Tbsp. finely chopped onions
zest and juice from 1 lemon
1 Tbsp. ancho chile pepper powder
4 lb. mixed bone-in chicken pieces (breasts, drumsticks and thighs)
2 eggs
2 Tbsp. water
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup cornmeal
1/3 cup dry bread crumbs
1 tsp. dried oregano leaves, crushed
2 Tbsp. butter, melted

Steps:

Mix buttermilk, dressing, onions, lemon zest, juice and chile powder until blended. Pour over chicken in shallow dish; turn to evenly coat chicken with buttermilk mixture. Refrigerate 4 hours to marinate, turning chicken after 2 hours.
Heat oven to 375°F. Spray rimmed baking sheet with cooking spray. Remove chicken from marinade; discard marinade. Whisk eggs and water in shallow dish. Combine cheese, cornmeal, bread crumbs and oregano in separate shallow dish. Dip chicken, 1 piece at a time, in egg mixture, then cheese mixture, turning to evenly coat each piece with each ingredient. Place on prepared baking sheet; drizzle with butter.
Bake 1-1/4 hours or until chicken is done (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 190 mg, Sodium 470 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 2 g, Protein 34 g