Crispy Oven Baked Chicken and Cornbread
Serving Size / Yield
- ⅓ cup All-purpose Flour
- Pam Butter Flavored Non-fat, nonstick cooking spray
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Granulated Onion Powder
- 3 oz Buttermilk
- ½ cup Cornflake Crumbs, crushed finely
- 1 lb Skinless Chicken Legs
- ⅓ cup Butter, melted
- 1 Container Sour Cream, 8 ounces
- 2 Large Eggs, lightly beaten
- 1 can Creamed Corn
- 1 cup Self Rising White Cornmeal Mix
Start by preheating the oven to 365º degrees.
Coat a baking dish with oil or cooking spray.
In a medium-size bowl, combine flour, salt, pepper, onion powder and cayenne pepper together.
Put buttermilk and corn flakes crumbs in two separate shallow bowls.
Roll chicken in flour mixture. Make sure to evenly coat each side.
After dip chicken into buttermilk and then corn flakes crumbs.
Put coated chicken breasts inside the baking dish.
Spray chicken with non stick or lightly drench in oil.
Bake chicken for about about 25 to 30 minutes, do not flip chicken, until it is tender and no longer pink.
Now make the cornbread.
Start by preheating the oven to 400 degrees.
Butter your 1.13 x 12.81x 7.81 muffin pan or use a regular muffin tin.
In a bowl, whisk together sour cream, eggs, and creamed corn.
Add in 1 cup cornmeal mix and whisk just until mixed.
Now add in melted butter and continue whisking.
Pour the mixture evenly into muffin pan/tin.
Bake for 30 minutes or until golden brown.