Crispy Chili-Corn Baked Chicken
Crispy chili-corn baked chicken features tender, flavorful chicken coated in a spicy cornmeal crust, perfect for those craving bold flavors and a crunchy texture. Ideal for family dinners or gatherings.
Ingredients
- 2 1/2 lb. chicken pieces ⓘ
- 2 c. buttermilk ⓘ
- 2/3 c. yellow cornmeal ⓘ
- 1/2 c. all-purpose flour ⓘ
- 3 to 4 tsp. chili powder ⓘ
- 2 to 3 tsp. dried thyme ⓘ
- 2 to 3 tsp. dried basil leaves ⓘ
- 2 tsp. onion powder ⓘ
- 1 tsp. ground mustard ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. black pepper ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 1/4 c. margarine or butter, melted ⓘ
Instructions
- Wash chicken pieces and pat dry.
- Measure buttermilk into a shallow glass baking dish.
- Combine remaining ingredients, except margarine, in a resealable bag; shake to mix well.
- Coat chicken pieces in buttermilk; place chicken, a few pieces at a time, in the zipper top bag and shake to coat evenly.
- Repeat with remaining chicken and place, meaty sides up, in a baking pan.
- Bake in preheated 375° F oven until chicken is fork-tender and juices run clear, about 45 minutes.
- Brush tops of chicken lightly with margarine halfway through baking time.
Tips & Substitutions
For extra crispy chicken, let the coated pieces sit for about 15 minutes before baking to allow the coating to adhere better. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Feel free to adjust the chili powder to suit your taste, or substitute it with paprika for a milder flavor.
Serving Suggestions
Serve this crispy chili-corn baked chicken with a side of Rice Pilaf With Peas for a delightful meal. A fresh green salad or steamed vegetables also complements the dish nicely. You can enjoy it as a main course alongside mashed potatoes or pair it with the Chicken (Or Turkey) And Artichoke Casserole for a hearty dinner spread.
Storage & Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Chili-Corn Baked Chicken contains roughly 889 calories, with 36g protein, 147g carbohydrates, and 34g fat. It is an excellent source of vitamin A (215% of the Daily Value), dietary fiber (161% of the Daily Value), and iron (86% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2730mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken pieces for this recipe?
Yes, you can use skinless chicken pieces, but keep in mind that the coating may not adhere as well, and the chicken may not turn out as crispy. To enhance flavor, consider marinating the chicken in buttermilk for a longer period before coating.
What can I substitute for margarine in this recipe?
You can easily substitute margarine with melted butter for a richer flavor. Alternatively, olive oil can be used for a healthier option. Just ensure that the fat is melted before brushing it on the chicken for even distribution.
How can I make this dish spicier?
To add more heat, increase the amount of cayenne pepper or chili powder in the coating. You can also serve the chicken with a spicy dipping sauce or sprinkle some crushed red pepper flakes over the finished dish for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).