CORNMEAL-CRUSTED CHICKEN BREASTS
Steps:
- Preheat oven to 350°F. 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 glass baking dish. Repeat with remaining butter, oil and chicken.
- Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
CAJUN CORNMEAL CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
- Heat a large (12-inch) cast iron skillet 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, 3 to 4 minutes. Flip 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 sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.
CORNMEAL-CRUSTED OVEN-FRIED CHICKEN
This has a really nice crispy, flavorful crust...it originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...
Provided by teresas
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (I put everything in a large zip lock bag.).
- Preheat the oven to 425°F.
- In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
- In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
- Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
- Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
- (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
- Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.
Nutrition Facts : Calories 1143.5, Fat 79.5, SaturatedFat 24.4, Cholesterol 378.4, Sodium 1658.6, Carbohydrate 30.9, Fiber 2.6, Sugar 3.8, Protein 74
CORNMEAL-CRUSTED OVEN-FRIED CHICKEN
Steps:
- In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
- Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.
CORNMEAL-CRUSTED FRIED CHICKEN
Make and share this Cornmeal-Crusted Fried Chicken recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees; place rack in jellyroll pan.
- In medium bowl, beat egg with milk; reserve.
- In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
- Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
- Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
- Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
- Drain on paper towels; transfer to rack in jellyroll plan.
- Bake until chicken is no longer pink near bone, about 35 minutes.
Nutrition Facts : Calories 489.5, Fat 29.4, SaturatedFat 8.5, Cholesterol 174.7, Sodium 536.9, Carbohydrate 16.4, Fiber 1.1, Sugar 0.2, Protein 37.5
CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Chicken Cornmeal Zucchini Mint Soy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
- Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
- Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
- Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
- Transfer cutlets to a platter. Serve with zucchini salad alongside.
CORNMEAL-CRUSTED OVEN FRIED CHICKEN
I saw this recipe on AOL Food and had to try it. I used Herbs de Provence instead of the cayenne pepper for two reasons. 1. My husband doesn't like spicy food. 2. They serve a cornmeal herb crusted chicken sandwich at Foxy's on Jost Van Dyke that is to die for, and I wanted to try and copy the recipe at home. I am sure they...
Provided by Linda Knowles
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
- 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
- 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
- 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
- 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.
CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA
Steps:
- Make salsa:
- In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)
- Make chicken:
- Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.
- Serve chicken with salsa.
CORNMEAL CRUSTED CHICKEN LEGS
Make and share this Cornmeal Crusted Chicken Legs recipe from Food.com.
Provided by Evie3234
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F (200C).
- Combine the cornmeal, breadcrumbs (or crushed cornflakes)cayenne, salt and pepper in a shallow sided dish.
- Brush the chicken all over wth the mustard.
- Place the chicken in the crust mixture and pat the mixture onto the chicken to coat it on all sides.
- Set on a baking sheet skin side down and bake for 20 minutes.
- Turn the pieces over and bake for 15 minutes more.
- Drizzle the top of the chicken with honey and bake for 10-15 more, or until cooked through.
- *For a calorie reduced version of this dish, remove the skin from the chicken before coating.
- ** I made this tonight using boneless, skinless chicken breasts, it was really tasty -- just decrease the cooking time.
Nutrition Facts : Calories 520.8, Fat 22.8, SaturatedFat 6.1, Cholesterol 138.6, Sodium 521.7, Carbohydrate 42.5, Fiber 3.3, Sugar 10.6, Protein 35.7
CORNMEAL-CRUSTED CHICKEN NUGGETS
I'm always looking for a healthy alternative to my DD's favorite food, Chicken Nuggets. I found this in Eating Well Magazine JulyAugust 2010, and look forward to trying! I'll update once I do.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat. Discard any leftover cornmeal.
- Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6-8 minutes total.
Nutrition Facts : Calories 175.4, Fat 5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 366.5, Carbohydrate 4.4, Fiber 0.4, Protein 26.7
CORNMEAL-CRUSTED CHICKEN WITH HORSERADISH SAUCE AND PEARS
Horseradish is an unsung hero in playfully fusing sweet flavors into savory dishes. This recipe starts with leeks and pears that are roasted in hot sauce, honey and vinegar. Next, chicken cutlets are breaded in cornmeal and Parmesan (bonus: it's gluten free) and the dish is finished with a creamy horseradish sauce. The result is a meal that's both comforting and unexpected. It's a great change of pace if chicken cutlets are a dinner staple in your household.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Top a baking sheet with a wire rack or line it with paper towels.
- In a large bowl, combine the leeks, pears, olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar and salt and pepper to taste. Toss to combine and place on a baking sheet. Roast, tossing the leeks and pears about every 10 minutes, until golden brown and cooked through, 25 to 30 minutes.
- Meanwhile, pat the chicken breasts dry. Using a sharp knife, split each chicken breast in two horizontally, so you have 4 cutlets. Gently pound each breast with a mallet or bottom of a small heavy saucepan so it's thinner and even in thickness. Sprinkle the cutlets on both sides with salt and black pepper.
- Whisk the eggs, 1 tablespoon of the prepared horseradish and 2 tablespoons water together in a shallow bowl or pie plate. Combine the cornmeal and Parmesan in a second shallow bowl or pie plate. Dip a chicken cutlet in the cornmeal mixture, then in the eggs, and then back into the cornmeal. Place on a plate or small baking sheet. Repeat with the remaining cutlets.
- Pour about 1 inch of the frying oil into a large skillet with high sides and place over medium-high heat. When the oil is very hot, working in two batches, fry the chicken until golden on the outside and cooked through, 3 to 4 minutes per side. Set aside on the prepared baking sheet. Immediately sprinkle with kosher salt.
- In a medium bowl, whisk together the sour cream, mayonnaise, remaining 1 tablespoon prepared horseradish, remaining 1 tablespoon honey, remaining 1 tablespoon hot sauce and remaining 1 tablespoon vinegar. Whisk in half of the chopped chives. Season the sauce with salt and pepper to taste.
- Spoon sauce onto the bottom of each serving plate. Top each with a chicken cutlet and roasted leeks and pears and sprinkle with chives. Enjoy!
CORNMEAL-CRUSTED CHICKEN
Take your dinner entrée to another level with a Cornmeal-Crusted Chicken recipe from My Food and Family. Oven roast this chicken for bold, rich flavor.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Mix buttermilk, dressing, onions, lemon zest, juice and chile powder until blended. Pour over chicken in shallow dish; turn to evenly coat chicken with buttermilk mixture. Refrigerate 4 hours to marinate, turning chicken after 2 hours.
- Heat oven to 375°F. Spray rimmed baking sheet with cooking spray. Remove chicken from marinade; discard marinade. Whisk eggs and water in shallow dish. Combine cheese, cornmeal, bread crumbs and oregano in separate shallow dish. Dip chicken, 1 piece at a time, in egg mixture, then cheese mixture, turning to evenly coat each piece with each ingredient. Place on prepared baking sheet; drizzle with butter.
- Bake 1-1/4 hours or until chicken is done (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 190 mg, Sodium 470 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 2 g, Protein 34 g
CAJUN CORNMEAL CRUSTED CHICKEN
We made this for a Mardi Gras party and it went over very well. Served it with corn bread and dirty rice.
Provided by HopeK
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, cajun spice and 1/2 tsp 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.
- Pound each breast to equal thickness with flat side of cook's knife or other flat surface.
- Pat the chicken breasts dry and season with salt.
- Lightly coat each breast in flour and shake off any excess.
- Dip each breast into buttermilk to coat and remove, shaking so excess buttermilk drips back into the bowl.
- Dredge the chicken in the cornmeal mixture, shaking off any excess coating.
- Lay the chicken on a piece of wax 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.
- Turn over and cook until opposite side is equally browned.
- Repeat with remaining chicken.
- Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6-8 minutes.
- Season with salt to taste.
Nutrition Facts : Calories 665.4, Fat 22.6, SaturatedFat 3.6, Cholesterol 102.3, Sodium 452.2, Carbohydrate 63.6, Fiber 3.5, Sugar 4.7, Protein 49.6
CORNMEAL-CRUSTED CHICKEN SALAD
Avocados add a heart-healthy touch to this satisfying salad from executive chef Stephane Beaucamp at Kantina in Newport Beach, California.
Provided by Stephane Beaucamp
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 425°F. Set out 3 shallow bowls: Put 1/2 cup flour in the first, egg and egg white in the second and cornmeal and the remaining 1/4 cup flour in the third. Season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar and a few grinds of black pepper. Stir each bowl to blend ingredients. Cover a baking sheet with aluminum foil; coat foil with cooking spray. Dust each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and place on sheet. Bake 12 to 14 minutes, turning once halfway through, until chicken is cooked and crust is golden brown. Cut avocado into thin wedges. Whisk dressing ingredients in a bowl big enough to accommodate greens; toss greens in dressing and divide among 4 plates. Top greens with chicken, avocado, peppers and goat cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love