Oven-Fried Chicken With Red Pepper-Sweet Onion Relish Recipe

Oven-Fried Chicken With Red Pepper-Sweet Onion Relish Recipe

  • Chicken
  • 2/3 cup buttermilk or fat-free plain yogurt
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups yellow cornmeal
  • 1 (3 pound) cut-up chicken
  • Relish
  • 1 large red bell pepper, seeded and diced
  • 1 small red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  1. To make the chicken: Preheat the oven to 425 degrees F. Coat a large baking sheet with sides with cooking spray.
  2. In a large bowl, combine the buttermilk or yogurt, lime juice, salt, and pepper. Place the cornmeal in a pie plate.
  3. Dip the chicken in the buttermilk mixture, turning to coat well. (The chicken may be marinated in the buttermilk mixture in the refrigerator for up to 1 day.)
  4. One at a time, roll the chicken pieces in the cornmeal, pressing to coat thoroughly. Place the chicken, skinned side up, on the prepared baking sheet. Discard any remaining buttermilk mixture and cornmeal.
  5. Coat the chicken well with cooking spray. Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees F and the juices run clear.
  6. To make the relish: Meanwhile, in a medium bowl, combine the bell pepper, onion, cilantro, lime juice, oil, and salt. Cover and let stand at room temperature.
  7. Serve the chicken with the relish.
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