My family and I were tired of eating the same old style of baked chicken, either shake-and-baked or just seasoned. So I got this idea and decided to try it. Needless to say, this is how we bake chicken now and the kids love it. A little sweet but always moist.

Lorie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

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  • Season chicken thighs on all sides with salt, pepper, and garlic salt.

  • Pour corn muffin mix into a shallow bowl. Roll chicken thighs in corn muffin mix until well coated. Transfer coated thighs to prepared baking sheet.

  • Bake chicken thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

483 calories; 19.2 g total fat; 55 mg cholesterol; 992 mg sodium. 55.8 g carbohydrates; 20.3 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2014
I made this last night and cut back on the amounts. The chicken was very moist and did not seem sweet to me at all. All in all a good recipe if you are in a pinch for making something for dinner and you have the ingredients on hand. Read More
(10)

Most helpful critical review

Rating: 1 stars
01/02/2014
Way too sweet. Read More
(1)
18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
01/27/2014
I made this last night and cut back on the amounts. The chicken was very moist and did not seem sweet to me at all. All in all a good recipe if you are in a pinch for making something for dinner and you have the ingredients on hand. Read More
(10)
Rating: 4 stars
01/27/2014
I made this last night and cut back on the amounts. The chicken was very moist and did not seem sweet to me at all. All in all a good recipe if you are in a pinch for making something for dinner and you have the ingredients on hand. Read More
(10)
Rating: 4 stars
01/25/2017
I used boneless skinless chicken thighs. I added a bit of onion and garlic powder with a pinch of salt to the Jiffy mix. I also brushed with a bit of butter and baked on a rack so the bottom would be crispy. The chicken was tender and juicy. My family loved the flavor. I will make it again. Read More
(4)
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Rating: 4 stars
09/25/2017
This has become a go-to recipe in my house. First time I made it as directed and it needed a bit of savory slicing to balance out the sweetness of the corn muffin. Added extra garlic powder and onion powder and a little more salt and pepper and balanced it out perfectly. Read More
(4)
Rating: 5 stars
08/02/2016
I have never reviewed before. This was very easy and delicious. I will make again. The chicken Wes nice and crispy. Read More
(1)
Rating: 5 stars
10/21/2016
Delicious and simple. I used boneless skinless chicken thighs and seasoned with a bit of garlic salt and onion salt for some extra flavor. I was skeptical but it came out great! Read More
(1)
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Rating: 1 stars
01/02/2014
Way too sweet. Read More
(1)
Rating: 4 stars
11/22/2015
Outstandingly simple and delicious! I would most certainly be making it again! Read More
(1)
Rating: 5 stars
06/28/2018
Loved it! (Like scrape the crumbs from the pan good). I didn t change much to the recipe except add some Cajon seasoning salt onion powder and garlic powder. It was baked in the oven per instructions but on a wire rack. Also I make sure to always rest chicken after coating until coating is slightly moist so it adheres to the chicken better. I did overnight but works after an hour or two. I must admit I love Jiffy s cornbread so I may be slightly biased. Read More
Rating: 3 stars
03/30/2017
I agree it was way too sweet. It needed more spices in the mix to cut sweetness. Read More