Crispy Chili-Corn Baked Chicken

• 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

1. Wash chicken pieces and pat dry.
2. Measure buttermilk into shallow glass baking dish.
3. Combine remaining ingredients, except margarine, in a resealable bag; shake to mix well.
4. Coat chicken pieces in buttermilk; place chicken, a few pieces at a time, in a zipper top bag and shake to coat evenly.
5. Repeat with remaining chicken and place, meaty sides up, in baking pan.
6. Bake in preheated 375u0b0 oven until chicken is fork-tender and juices run clear, about 45 minutes.
7. Brush tops of chicken lightly with margarine halfway through baking time.

chicken pieces, buttermilk, yellow cornmeal, allpurpose, chili powder, thyme, basil, onion powder, ground mustard, salt, black pepper, cayenne pepper, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759931 (may not work)