Ingredients

1/3 cup buttermilk 2 teaspoons red pepper sauce 4 chicken breast halves (1/2 lb. each) 1/4 cup seasoned dry bread crumbs 1/4 cup yellow cornmeal 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon cilantro 1/2 teaspoon cumin 1/4 teaspoon ground red pepper 1. Heat oven to 425F. Lightly spray cookie sheet with vegetable cooking spray. 2. Combine buttermilk and red pepper sauce in 13x9' baking dish. 3. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat. Set aside. 4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish. 5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat side up, on prepared cookie sheet. Lightly spray chicken with vegetable cooking spray. 6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and lightly spray chicken again with vegetable cooking spray. Bake 10 to 15 minutes more, until juices run clear when chicken is pierced. Makes 4 servings

Description

View Full Recipe