Ingredients:
1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted
Directions:
In a large resealable plastic bag, combine the first nine ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time, and shake to coat.
Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear.
Comments:
I actually went out and got a fryer for this. Stupid, since most of it's still sitting in the fridge a week later. I knew I should have just used boneless breasts. Oh well. The recipe itself is fine. It's just our inability to eat leftovers that's the problem. A little more time-consuming than some others, but worth it. One note: I skipped the butter and sprayed the chicken with a little Pam instead. Worked fine.
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