Large plastic storage bag (for shaking the chicken)
6-8boneless chicken thighsyou can also use other cuts such as legs or breasts, if desired
1cupall purpose flour
⅓cupcorn mealNOT corn starch
Begin by preheating your oven to 375 degrees. Melt your butter (traditionally, the butter is melted in the oven, I used the microwave).
In a plastic bag (the Amish use paper sacks) add the spices, flour, and corn meal. Close and shake well.
Mix the butter with the oil (make sure your butter isn't too hot beforehand, it should cool while you are mixing the other ingredients).
Dip each piece of chicken in the butter and oil then add them to the bag and shake. You can do two to three pieces of chicken at a time.
Pour the remaining butter and oil in the casserole dish and place the chicken on top. Bake for 35 minutes at 375 degrees. You may need to increase the time if using bone-in chicken. A meat thermometer should read an internal temperature of 165º
Shake the bag well before adding the chicken so the spices, flour, and cornmeal mix.
This recipe is great hot but cold leftovers are also good.
The drippings are great over mashed potatoes (watch the calories, though).