Cornmeal Crusted Chicken
Cajun Cornmeal Crusted Chicken
Cornmeal-Crusted Chicken Breasts
Cornmeal-Crusted Chicken
Cornmeal Crusted Chicken
3 lbs. skinless chicken pieces
1 cup buttermilk
1/2 cup cornmeal
1/2 cup bread crumbs
1/2 cup parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 beaten eggs
Remove the skin and excess fat from the chicken. Coat the chicken
pieces with the buttermilk and cover. Refrigerate for 30 minutes. In a
bowl, combine the cornmeal, bread crumbs, parmesan cheese, salt, and
pepper. Dip the chicken into the beaten eggs and coat thoroughly with
the cornmeal mixture. Place the coated pieces on a rack, set onto a
baking sheet. Spray the chicken slightly with butter flavored cooking
spray. Bake at 425 F for 35-45 minutes until golden and cooked
through.
Source:
<http://www.cookingcache.com/poultry/cornmealcrustedchicken.shtml>
Cajun Cornmeal Crusted Chicken
Quoted message said:Quoted message said:From Food Network Kitchens
Show: How To Boil Water
Episode: Crispy Breaded Chicken Cutlets
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 to 1 teaspoon hot sauce
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestions: Mayonnaise blended with mustard, to taste, or
sliced tomatoes
Preheat the oven 350 degrees F.
In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun
spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour,
buttermilk, and the cornmeal mixture respectively in 3 shallow dishes.
Season the buttermilk with hot sauce, to taste.
With the flat side of a cook's knife or the smooth side of a
meat-pounder, pound each breast to equal thickness. Pat the chicken
breasts dry and season with salt.
First, lightly coat each breast in flour and shake off any excess.
Next, dip each breast into the buttermilk to coat and remove, shaking
slightly so the excess buttermilk drains back into the bowl. Finally,
dredge the chicken in the cornmeal mixture; again shake off any excess
coating. Lay the chicken on a piece of waxed paper.
Heat a large cast iron skillet (12 inches in diameter) over medium heat
with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in
the pan and cook, until golden brown, about 3 to 4 minutes. Turn over
and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat
with remaining chicken.
Place all chicken breasts on a rack over a baking pan and bake until
firm to the touch, about 6 to 8 minutes. Season with salt to taste, and
serve immediately with mustard mayonnaise or sliced tomatoes.
Source:
<http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_24897,00.html>
Cornmeal-Crusted Chicken Breasts
1 cup fresh breadcrumbs made from crustless French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter
4 tablespoons olive oil
Lemon wedges
Preheat oven to 350F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2
tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt
and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and
2 eggs in medium bowl to blend.
Using mallet or rolling pin, pound each chicken breast half between
sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded
chicken first into mustard mixture and coat well, then into breadcrumb
mixture and coat well; shake off excess breadcrumbs.
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet
over medium-high heat. Add half of chicken to skillet; cook until
golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch