Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.
10m
PREP TIME
20m
COOK TIME
235
CALORIES
9
INGREDIENTS
Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.
10m
PREP TIME
20m
COOK TIME
235
CALORIES
9
INGREDIENTS
Ingredients 4 Servings
- 1/2 cup unseasoned panko bread crumbs
- 2 tablespoons cornmeal
- 1/2 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon salt
-
1 1/4
pounds
boneless skinless chicken breasts halves
![substitution]( "substitution")
Substitutions available
- boneless skinless chicken thighs
- 1/4 cup milk
- 1 tablespoon butter, melted
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix panko, cornmeal and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.
- 2 Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.
- 3 Bake 15 to 20 minutes or until chicken is cooked through.
NUTRITION INFORMATION
(per Serving)
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