Ingredients
Scale
- 1 whole chicken cut up into pieces or 1 previously cut up fryer chicken (about 4 pounds)
- 1/2 cup buttermilk
- 2–3 tablespoons Dijon mustard
- 1/2 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 1 teaspoon salt or 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup butter or coconut oil
Instructions
- Preheat oven to 400F degrees.
- Cut up chicken into pieces.
- Mix together buttermilk and Dijon mustard in a shallow container big enough to dip chicken pieces.
- Mix together flour, cornmeal, salt, and pepper in a second shallow container big enough to dredge chicken pieces.
- Melt butter or oil in 9×13 glass baking pan.
- Coat chicken pieces in buttermilk mixture, then dredge in seasoned flour/cornmeal.
- Transfer chicken pieces to baking pan making sure to coat both sides of each piece in butter/oil. For example, dip the skin side of a breast first, then turn the bone side down and place the piece in the pan.
- Bake uncovered for 30 minutes then cover lightly with foil if chicken is sufficiently browned.
- Cook for another 10-20 minutes until a quick read thermometer reads 165F degrees.
Notes
We recommend using organic ingredients when possible.
Bob’s Red Mill organic cornmeal and whole wheat pastry flour were used in this recipe. They’re great products, and we’ve shared links for them in our “Kitchen Tips and Resources” section below.
We recommend using local, humanely-raised, organic chicken for this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
