Crumb-Coated Baked Chicken

Well, it's been a busy couple of weeks, but it appears as though our schedule will settle down a bit more soon. That's because we put an offer on a house this week and it has been accepted! We'll have more on the house in a couple of months, when we're scheduled to move in.

But since we've been busy the past couple of weeks, we have skimped on creating more in-depth, non-standby meals. And although coating chicken and baking it isn't in depth, it isn't one of our standby meals. So we tried Light & Tasty's Crumb-Coated Baked Chicken tonight.

This super simple meal takes a bit of time but not a lot of work. First line a baking pan with foil and coat with some cooking spray.

Then in a bowl mix the buttermilk and the hot sauce. On a plate, combine bread crumbs, cornmeal, salt (kosher for us), chili powder, cayenne and cumin (we didn't have any dried cilantro).


Simply pat the chicken breasts with a paper towel to absorb some of the moisture and then put through the wet ingredients with one hand and pat the crumb coating on with the other. Do that for all the chicken and then transfer to the baking pan.


Bake at 425 degrees for 15 to 20 minutes. Take out, spray with more cooking spray and put back in for another 15 to 20 minutes.


We used about half of the chicken the recipe called for and we had enough to satisfy us for dinner and to use for leftovers for lunch tomorrow (check back for the post on that). The cayenne, hot sauce and chili powder weren't overpowering, but they did leave a lingering heat at the end of a bite, which was pleasant. And we paired the chicken with green beans and some Alexia fries.