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Nutrition Facts
Serving Size 1 lbs. pieces 488g Recipe makes 3 lbs. pieces)
Calories 963
Calories from Fat 424		(44%)
Amount Per Serving		%DV
	Total Fat 47.1g	72%
	Saturated Fat 13.5g	67%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 10.8g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 753mg		31%
Potassium 1037mg		29%
Total Carbohydrate 67.2g		22%
	Dietary Fiber 6.1g	24%
	Sugars 11.3g
Protein 65.7g		131%
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Southwestern Oven Fried Chicken

Recipe #185243 | 3¼ hours | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Sep 7, 2006

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

3 lbs. pieces (change servings and units)

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt and pepper
3 lbs chicken pieces
1 1/2 cups buttermilk
1 1/2 cups plain breadcrumbs
1/2 cup yellow cornmeal

Directions

1
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
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
Preheat the oven to 400 degrees.
4
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
Bake 20 minutes 40 minutes (do not turn) or until juices run clear.

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Featured Reviews for This Recipe

From: Debbb

On Jul 12, 2008

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!!

1 person found this review helpful

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From: shapeweaver ©

On Apr 11, 2008

I made this as part of our dinner on 4/10/08.After rubbing the seasoning blend into the chicken,I left it to soak in the buttermilk for about 3 hours. I did however have a problem with the coating coming off the chicken. And to us it didn't have that much of a heat factor to it.But I will have to say it was very moist. We miss you Amy,and when we think of you we'll "Keep Smiling "

1 person found this review helpful

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From: Geema

On Oct 11, 2006

This is now my most favorite recipe for oven fried chicken! I don't know if it's the buttermilk soak, the southwest spices or the addition of crunchy cornmeal in the crust that makes this recipe so good....probably it's a combination of all those pieces. I followed the instructions, except for the addition of some chipotle powder with the spices, and some olive oil drizzled on each piece of chicken after breading and just before baking. I used breasts, but think that some drumsticks will be the way I go in the future.

4 people found this review helpful

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From: Kim D.

On Oct 30, 2006

This chicken turned out crispy on the outside and moist and juicy on the inside. I love the fact that it is baked instead of fried. It was seasoned well too. Thank you for sharing your recipe!

3 people found this review helpful

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