How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Oven-Roasted Chicken with Spicy Cornmeal Crust

This oven-roasted buttermilk marinated chicken recipe, coated in chile-cornmeal crust, rivals old-fashioned pan-fried chicken. The chicken pieces need 4 hours to marinate before breading and baking.

3.5 by 3 people
Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Marinate: 4 hrs
  • Roast: 1 hr 15 mins 375°F

Oven-Roasted Chicken with Spicy Cornmeal Crust



  1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
  2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
  3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

From the Test Kitchen

Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.

Nutrition Facts (Oven-Roasted Chicken with Spicy Cornmeal Crust)

    Per serving:
  • 351 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 144 mg chol.,
  • 678 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...