My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.

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Nutrition Facts

1122 calories; protein 78.1g; carbohydrates 25.8g; fat 76.7g; cholesterol 341.3mg; sodium 1287.6mg. Full Nutrition
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Reviews (161)

Rating: 5 stars
07/15/2007
I have made this several times & it is yummy every single time! The only thing I change is I add in garlic powder & also I made it once with chicken thighs & it turned out greasy. The other times I made it with drumsticks & leg quarters & both times, it turned out soo crunchy & yummy. It was better than going to a KFC or Popeyes chicken place. Extremely happy with this recipe! Read More
(127)
Rating: 4 stars
07/06/2007
This recipe was very good, I used boneless chicken breasts and I crushed up some corn flakes to add an extra crunch to the chicken. It turned out to be a great choice! Instead of drizzling butter on top of the chicken I used a low fat butter spray to evenly coat the chicken and to control the amount of butter I used. I then placed wire racks (used for cooling baked cookies)on top of cookie sheets so the chicken cooked evenly. We were very pleased with the taste. This dish was a success with the family! Read More
(89)
Rating: 5 stars
10/21/2006
This was an amazing coating, crispy with just enough of a hint of a kick. I didn't change a thing. I also made this with flounder fillets the following week. Works with baked fish too. 10 minutes same oveen temp. Read More
(50)
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Rating: 5 stars
10/26/2006
I made this using boneless, skinless breasts cut into strips and cooked at 350 for 35 minutes. I meant to check them earlier, but forgot and they were still very juicy. I also forgot to drizzle the butter over and the coating was a little "undone" looking, but still very tasty. I'm sure the butter would have made it better, but at least it was lower in fat this way. Great recipe and I can't wait to try it with the butter. Read More
(22)
Rating: 5 stars
08/06/2007
I followed this recipe to the T except for using buttermilk to dip the chicken in, and it turned out just a crispy and flavorful as fried chicken! Read More
(18)
Rating: 5 stars
03/29/2007
This was really good and the chicken came out crispy on the outside and moist on the inside. My family really liked it. I didn't drizzle the butter on top - too much added calories that aren't really needed. Other than that I followed the recipe. Read More
(17)
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Rating: 5 stars
01/16/2007
I think that anyone that didn’t get there chicken to turn out crispy did not bake it long enough. I had to bake ours for 1 hour and turned it on convection for the last 15 minutes. It was surprisingly crispy. Great homemade version on shake and bake. We also added ¼ tsp each of garlic powder and onion powder. Definitely a keeper. Read More
(17)
Rating: 4 stars
12/06/2006
A very quick and easy recipe. If you are making comfort food and trying to avoid a little of the fat, try this with skinless boneless chicken breasts. Very good. Read More
(16)
Rating: 5 stars
02/06/2007
Great recipe, My husband is a health nut so we always remove the skin. It came out perfect, very juicy and crunchy. For those who wrote in and said theirs did not get crispy, try removing the skin, cuts way down on the fat so less fat- crispier chicken Read More
(16)