Cornbread Crusted Chicken Recipe

This golden Cornbread Crusted Chicken Recipe is coated in a velvety buttermilk-ranch marinade and encrusted with a sweet, grainy blend of cornbread mix and smoky spices. The result is a succulent, oven-baked bird wrapped in a shatteringly crisp, mahogany armor that mimics the texture of fried chicken without the grease. It is the ultimate Southern-inspired Sunday supper, delivering a comforting, sweet-and-savory crunch that will have the whole family fighting over the drumsticks.

Jump to Recipe

Cornbread Crusted Chicken Ingredients

The Buttermilk Marinade:

• 1 whole chicken (3–3½ lbs): Cut into pieces. Bone-in, skin-on cuts are essential for keeping the meat juicy during the high-heat roast.
• 2 cups buttermilk: The acidity tenderizes the protein fibers and adds a signature tang.
• 2 packets (1 oz each) ranch dressing mix: Infuses the meat with concentrated herbal notes of dill, garlic, and onion deep below the surface.

The Cornbread Crust:

• 1 pouch (6.5 oz) Cornbread & Muffin Mix: (Such as Betty Crocker). This provides a unique sweet-savory grit that crunches better than plain flour.
• 1 tsp paprika: For vibrant color and mild earthiness.
• 1 tsp black pepper & ½ tsp seasoned salt: The savory backbone of the crust.
• ⅛ tsp cayenne pepper: A subtle hum of background heat (increase if you prefer a spicy kick).
• Cooking spray: Essential for mimicking the “fried” texture in the oven.

How To Make Cornbread Crusted Chicken

1. Marinate the Poultry: In a large gallon-sized zip-top bag, combine the chicken pieces, buttermilk, and both packets of ranch dressing mix. Seal the bag, pressing out the air, and massage the bag to ensure every piece is coated. Refrigerate for at least 1 hour, though letting it sit overnight allows the buttermilk enzymes to work their magic for the most tender meat.
2. Prep the Station: Preheat your oven to 425°F (220°C). Spray a large, rimmed baking sheet (15×10 inch) generously with cooking spray to prevent sticking and encourage browning on the bottom.
3. Create the Coating: In a shallow bowl or pie dish, whisk together the dry cornbread mix, paprika, black pepper, seasoned salt, and cayenne pepper.
4. Dredge the Chicken: Remove a piece of chicken from the bag, letting the excess buttermilk drip off slightly (but leave it wet enough for the breading to stick). Dredge the chicken in the cornbread mixture, pressing firmly to ensure a thick, even coat on all sides. Shake off any loose powder.
5. Arrangement: Place the chicken pieces bone-side down (skin-side up) on the prepared sheet pan. Ensure there is space between the pieces; if they touch, they will steam instead of crisp.
6. The “Oven-Fry” Secret: Lightly spray the tops of the breaded chicken with cooking spray. This adds a thin layer of fat that helps the cornbread mix turn golden brown rather than staying powdery.
7. Bake: Bake for 35 to 40 minutes. The crust should be deep golden brown and crispy. Use a meat thermometer to ensure safety: the thickest part of the breast should read 170°F, and the thighs should reach 180°F.
8. Rest and Serve: Let the chicken rest on the pan for 5 minutes to lock in the juices. Garnish with fresh chopped parsley for a pop of color before serving.

Recipe Tips

• Don’t Rinse the Chicken: Rinsing chicken spreads bacteria. The acidity of the marinade effectively “cleans” and tenderizes the meat.
• The Spray Technique: Be generous with the cooking spray on the baking sheet and the top of the chicken. Since there is no oil bath, this spray is the only lipid source helping the crust brown and crisp up.
• Sweet vs. Spicy: The cornbread mix adds a distinct sweetness. If you want to lean into the savory side, double the cayenne and add a teaspoon of garlic powder to the breading mix.
• Spacing: Air circulation is key for oven-fried chicken. If your pan is crowded, use two pans. Crowding leads to soggy bottoms.

What To Serve With Cornbread Crusted Chicken

• Collard Greens: Braised greens with vinegar cut through the richness of the breading.
• Macaroni and Cheese: A creamy baked mac and cheese is the standard Southern accompaniment.
• Hot Honey: Drizzle the finished chicken with hot honey for an extra layer of sweet heat.
• Coleslaw: A crisp, vinegar-based slaw provides a refreshing crunch.

How To Store Cornbread Crusted Chicken

• Refrigerate: Store leftovers in an airtight container lined with a paper towel (to absorb moisture) for up to 3 days.
• Reheat: Do not microwave, or the crust will become gummy. Reheat on a wire rack set over a baking sheet in a 350°F oven for 10-15 minutes until the skin re-crisps.
• Freeze: You can freeze the cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Cornbread Crusted Chicken Nutrition Facts

• Calories: 450 kcal
• Fat: 18g
• Carbohydrates: 32g
• Sugar: 8g
• Protein: 38g
• Sodium: 850mg

Nutrition information is estimated per serving (approx. 2 pieces).

FAQs