Ingredients
-
1
-
1
-
1
-
1
-
1
-
1/2
-
3
-
1 1/2
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Southwestern Oven Fried Chicken,Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she’s gonna like this. I know I did! Marinating time is included in the passive time,OMG – I totally botched the method on this recipe! I just didn’t read it thoroughly the day before. So, my 5 star rating is for the flavour. The flavour is outstanding! The chicken was really nice & moist, too, even though I didn’t marinate for 2 hours in the fridge. I mixed all the spices together with the breadcrumbs & cornmeal straight off the bat – so, I dunked the chicken in it anyway, then soaked in the buttermilk for a few minutes & then coated in more spice/crumb mixture. I think I baked for about 40 minutes – by that point, I was so confused, it wasn’t even funny!!
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Steps
|
1
Done
|
Combine the First 7 Ingredients in a Small Bowl; Blend Well. Rub the Chicken Pieces With 3 Tablespoons of the Spice Mix and Set Aside the Remaining Mix. |
|
2
Done
|
Place the Chicken in a 9x 13 Dish and Let Stand 10 Minutes. Pour the Buttermilk Over the Chicken, Turning to Coat. Cover and Marinate 2 Hours in the Refrigerator, Turning Occasionally. Remove the Chicken from the Dish and Discard the Buttermilk. |
|
3
Done
|
Preheat the Oven to 400 Degrees. |
|
4
Done
|
Combine the Remaining Spice Mixture, Breadcrumbs, and Cornmeal in a a Dish and Stir Well. Dredge Each Chicken Piece in the Cornmeal Mixture. Place on a Baking Sheet Coated With Cooking Spray. |
|
5
Done
|
Bake 20 Minutes 40 Minutes (do not Turn) or Until Juices Run Clear. |
