Crumb-Coated Baked Chicken

• 1/3 cup buttermilk
• 2 teaspoons hot pepper sauce
• 3/4 cup seasoned bread crumbs
• 3/4 cup yellow cornmeal
• 3/4 teaspoon salt
• 3/4 teaspoon dried cilantro
• 3/4 teaspoon chili powder
• 3/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 6 bone-in skinless chicken breasts

1. Line a 15x10 inch baking pan with foil.
2. Coat the foil with nonstick cooking spray; set aside.
3. In a shallow bowl, combine buttermilk and hot pepper sauce.
4. In another bowl, combine the bread crumbs, cornmeal and seasonings.
5. Dip chicken in buttermilk mixture, then roll in crumb mixture.
6. Place bone side down in prepared pan.
7. Spritz chicken with nonstick cooking spray.
8. Bake at 425 degrees Fahrenheit for 15-20 minutes.
9. Remove from oven; spritz again with nonstick cooking spray.
10. Bake 15 to 20 minutes longer or until a meat thermometer reads 170 degrees Fahrenheit.

buttermilk, hot pepper, bread crumbs, yellow cornmeal, salt, dried cilantro, chili powder, cayenne pepper, ground cumin, chicken breasts

Taken from www.food.com/recipe/crumb-coated-baked-chicken-205840 (may not work)