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Crispy Spicy Baked Cornmeal Chicken

Created by KittenCal on November 3, 2011

1 whole (3-1/2 pound) fryer chicken, cut into pieces (o 8 chicken chicken thighs)
1 large egg, slightly beaten
1/2 cup milk
1 tablespoon hot sauce (such as Frank's Red Hot, can use more depending on hot spicy you like it)
3/4 cup all-purpose flour, divided
1/2 cup cornmeal
2 teaspoons seasoned salt

Step 1: Preheat oven to 400 degrees F, then set oven rack to lowest position.
Step 2: Spray a rack with cooking spray then place into a greased baking sheet (for easy clean us line the baking sheet with foil).
Step 3: Place about 1/4 to 1/3 cup flour into a shallow bowl.
Step 4: In another shallow bowl whisk together egg with milk and hot sauce.
Step 5: In a third shallow bowl combine 1/2 cup flour with cornmeal and next 7 spices (you should have 3 separate bowls).
Step 6: Coat the chicken firstly in flour, then dip into the egg/milk mixture allowing any excess to drip off, lastly coat in the cornmeal mixture pressing down firmly with hands to adhere the coating to the chicken.
Step 7: Place each piece skin side up onto the rack.
Step 8: If desired drizzle a very small amount of melted butter over the top of each piece of chicken (this is only optional and do not use too much for the coating will be soggy).
Step 9: Bake uncovered for about 45-50 minutes or until the chicken is cooked through.