Cornmeal Oven-Fried Chicken

Ingredients

• 0.5 cup breadcrumbs dry
• 0.5 cup cornmeal 
• 0.3 cup parmesan cheese grated
• 0.3 cup parsley dried fresh minced
• 0.8 teaspoon garlic powder 
• 0.5 teaspoon salt 
• 0.5 teaspoon onion powder 
• 0.5 teaspoon thyme dried
• 0.5 teaspoon pepper 
• 0.5 cup buttermilk 
• 3 pounds cooking fat skinless
• 1 tablespoon butter melted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• baking pan

Directions

1. Preheat the oven to 375°F. In a large shallow dish, combine the bread crumbs, cornmeal, Parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper.
2. Place the buttermilk in a shallow bowl. Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. Turn to coat. Editor's Tip: Press the chicken firmly into the cornmeal coating to ensure it adheres.
3. Coat a 13x9-inch baking pan with cooking spray.
4. Place the dredged chicken pieces in the pan.
5. Bake for 10 minutes.
6. Drizzle the chicken with the melted butter. Continue baking until juices run clear and chicken is cooked to at least 165°, 30 to 40 minutes. Editor’s Tip: Another way to bake fried chicken is on an oven-safe wire rack placed inside a baking sheet. The rack promotes air circulation, ensuring the chicken crisps up on all sides.