2poundsskinless boneless chicken breastcut into pieces (I do 3-4 per breast)
¼cupbutter
Instructions
Prep: Preheat the oven to 410°F. Place a dark-colored baking sheet or pan in the oven to heat up (you want it to get really hot).
Make egg mix: In a medium bowl, whisk together the egg and the buttermilk.
Make dry mix: In a separate bowl, mix the flour, cornmeal, baking powder and seasoning together.
Coat chicken: Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
Put chicken on pan: Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray. Make sure there's butter underneath every chicken piece, or it will stick! Add more butter if it's not enough to cover your pan!
Bake chicken: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). IF THE CHICKEN STICKS: Do NOT just flip it! Use a spatula to carefully loosen it from the pan, then flip. Otherwise the breading will fall off. Finish by broiling the chicken until it turns golden brown and crispy.