Crunchy Baked "fried" Chicken

From: browniepie

On Apr 12, 2009

I didn't follow this recipe exactly, (added some bread crumbs too with additional seasonings like garlic powder) but I have to agree brining the chicken made it really moist and it was delicious!

From: mums the word

On Feb 5, 2009

Nice flavour and easy too but I did have a few problems. I took the advice of other reviewers and cut the butter back to about 1/3 C. I found that it was still too much butter because of the fat that came out of the chicken as it cooked. So I had to drain the juices for the last 20 minutes or so just to get it to crisp up. (My chicken took longer to cook to but maybe my pieces were larger.) I also found that most of the cornmeal did not stick to the chicken and was left in the bowl after I dipped in milk and rolled in the coating. (I used a finely ground corn meal.) That said, I would make this again but reduce the butter even further and drain the pan part way through. I did brine the chicken first as suggested and I liked that idea. Thx SuzieQue.

From: Sueie

On Mar 25, 2003

Iused buttermilk instead of milk and added a little garlic and let them marinate for a while before coating in cornmeal mix. Got the thumbs up from family

From: AlabamaGirl71

On Apr 7, 2003

Well, I wouldn't swear they were fried, but they sure did taste good! I actually only had some cornbread mix on hand, so I used that instead of cornmeal and flour separately. I added a little bit of garlic to the coating. It was pretty crispy on top, but the bottom got kind of soggy...maybe you could stand to cut down on the amount of butter you drizzle, cause it seemed like a lot of it just kind of pooled up in the bottom of my pan. But otherwise, this was terrific, and really easy!