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Spicy Oven Cornmeal-Fried Chicken


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  • 2 1/4 pounds bone-in chicken breast halves, thighs or drumsticks
  • 1/2 cup buttermilk
  • 1 tablespooon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt, divided
  • 1/3 cup whole-wheat flour
  • 3 tablespoons yellow cornmeal, preferably stone-ground
  • 1 1/2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1/8 teaspoon pepper



Step 1

Remove skin from chicken. Trim fat. Cut breasts in half.

Whisk buttermilk, mustard, garlic, hot sauce, and 1/4 teaspoon salt in large bowl. Place chicken in large resealable plastic bag; pour in buttermilk mixture. Refrigerate 2 to 8 hours.

Heat oven to 425 degrees. Line large rimmed baking sheet with foil. Place wire rack over foil; spray with cooking spray.

Whisk flour, cornmeal, paprika, baking powder, pepper, and remaining salt in a shallow dish. Remove chicken from buttermilk mixture, gently shaking off excess. Coat in flour mixture; place on rack. Spray chicken with olive oil cooking spray.

Bake 35 to 45 minutes or until chicken is golden brown and no longer pink in the center.


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