½ cup corn meal
¼ cup all-purpose flour
2 tablespoons grated parmesan cheese
1-1/2 teaspoons Italian seasoning
¼ teaspoon garlic salt (optional)
¼ teaspoon pepper
One 2-1/2 to 3-lb. broiler-fryer chicken,
cut up, skinned
½ cup skim milk
3 tablespoons butter, melted
Heat oven to 400F. Combine dry ingredients.
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| It seemed exciting at first, mostly because I get excited about just about anything involving cornmeal. |
Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10-inch pan; brush with butter.
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| (All the chickens at Ken's were like twice the size I needed so I just got three pounds of drumsticks.) |
Bake 40 to 45 minutes or until golden brown and tender.
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| That's a satisfying image! |
My Rating: 3/5 "This had a fun texture, but the flavor was pretty humdrum. (That said, I was hoping my kid would like it since it's mild breaded chicken, but he didn't like how crispy it was with the cornmeal so that was a bust.) I'll just leave this here for you more talented cooks to try to improve."
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