Cornmeal Oven Chicken

Sometimes I just need crispy chicken but I don't want to break out a gallon of oil for frying.  This is the perfect stand in: crispy and flavorful.  

Serves 4.

Cornmeal Crusted Chicken

2 lbs boneless, skinless chicken breast

1/2 cup  buttermilk

1 tablespoon franks red hot sauce

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2/3 cup cornmeal

1/3 cup bread crumbs

Slice the chicken into 1/2 inch strips.  Toss with buttermilk and hot sauce. Cover and place in the fridge to marinate at least 1 hour. 

Whisk together salt, pepper, garlic powder, onion powder with cornmeal and bread crumbs.  

Remove chicken from buttermilk, letting extra drip off.  Coat each piece in breading mixture. (Breaded pieces may be held in fridge until ready to cook.  This will help the breading dry out and become crispier when cooked.)

When ready to cook, heat oven to 425 degrees.  Arrange strips on an oiled or lined sheet tray. Bake 15 minutes, flip and bake 10 minutes more.