Cornmeal Crusted Chicken Legs Recipes

Steps:

• Mix buttermilk, dressing, onions, lemon zest, juice and chile powder until blended. Pour over chicken in shallow dish; turn to evenly coat chicken with buttermilk mixture. Refrigerate 4 hours to marinate, turning chicken after 2 hours.
• Heat oven to 375°F. Spray rimmed baking sheet with cooking spray. Remove chicken from marinade; discard marinade. Whisk eggs and water in shallow dish. Combine cheese, cornmeal, bread crumbs and oregano in separate shallow dish. Dip chicken, 1 piece at a time, in egg mixture, then cheese mixture, turning to evenly coat each piece with each ingredient. Place on prepared baking sheet; drizzle with butter.
• Bake 1-1/4 hours or until chicken is done (165°F).

Steps:

• Preheat oven to 375 degrees; place rack in jellyroll pan.
• In medium bowl, beat egg with milk; reserve.
• In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
• Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
• Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
• Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
• Drain on paper towels; transfer to rack in jellyroll plan.
• Bake until chicken is no longer pink near bone, about 35 minutes.

Steps:

• Preheat the oven 350 degrees F.
• In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
• Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
• Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
• Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

Steps:

• Preheat oven to 400F (200C).
• Combine the cornmeal, breadcrumbs (or crushed cornflakes)cayenne, salt and pepper in a shallow sided dish.
• Brush the chicken all over wth the mustard.
• Place the chicken in the crust mixture and pat the mixture onto the chicken to coat it on all sides.
• Set on a baking sheet skin side down and bake for 20 minutes.
• Turn the pieces over and bake for 15 minutes more.
• Drizzle the top of the chicken with honey and bake for 10-15 more, or until cooked through.
• *For a calorie reduced version of this dish, remove the skin from the chicken before coating.
• ** I made this tonight using boneless, skinless chicken breasts, it was really tasty -- just decrease the cooking time.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
• Place corn flake crumbs in a bowl.
• Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
• Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
• Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
• Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Let the thighs rest on the baking rack for at least 15 minutes before serving.

Steps:

• Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
• Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
• Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Steps:

• In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
• Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

Steps:

• If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
• Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.

Steps:

• Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
• Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
• Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.