Crispy Chili-Corn Baked Chicken - cooking recipe

Ingredients

2 1/2 lb. chicken pieces
2 c. buttermilk
2/3 c. yellow cornmeal
1/2 c. all-purpose flour
3 to 4 tsp. chili powder
2 to 3 tsp. dried thyme
2 to 3 tsp. dried basil leaves
2 tsp. onion powder
1 tsp. ground mustard
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 c. margarine or butter, melted

Preparation

Wash chicken pieces and pat dry.
Measure buttermilk into shallow glass baking dish.
Combine remaining ingredients, except margarine, in a resealable bag; shake to mix well.
Coat chicken pieces in buttermilk; place chicken, a few pieces at a time, in a zipper top bag and shake to coat evenly.
Repeat with remaining chicken and place, meaty sides up, in baking pan.
Bake in preheated 375\u00b0 oven until chicken is fork-tender and juices run clear, about 45 minutes.
Brush tops of chicken lightly with margarine halfway through baking time.