Baked Cornmeal Crust Recipe Recipe For Chicken

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNMEAL BAKED CHICKEN



Cornmeal Baked Chicken image

Easy oven baked chicken recipe!

Provided by The Southern Lady Cooks

Categories     Main Course

Time 40m

Number Of Ingredients 9

1/2 cup of cornmeal
1/2 cup of bread crumbs
1/3 cup of grated parmesan cheese
3/4 teaspoon of garlic powder
1/2 teaspoon of black pepper
1/2 teaspoon of onion powder
1/2 cup of buttermilk
2 tablespoons of butter melted
2.5 - 3 lbs of skinless chicken (I used chicken tenders)

Steps:

  • Preheat oven to 375 degrees. Combine cornmeal, bread crumbs, cheese, garlic powder, onion powder, and black pepper in a freezer ziplock bag (you can use a large bowl and dredge the chicken if you don't have a bag). Pour buttermilk in a shallow bowl to dip chicken in. Dip chicken in buttermilk and then add it to the bag. I did about a pound of chicken at a time. Shake well to make sure the entire piece of chicken is covered. Remove from bag and lay in a greased 9X13 pan. Continue this step until all chicken is coated.
  • Bake for 10 minutes, remove and pour melted butter over chicken. Bake for 20-25 more minutes or until chicken is no longer pink. You will have to adjust your cooking time if you use breast or a larger piece of chicken.
  • You can also broil this chicken for about 2 minutes at the end of baking to crisp it up, if you like.
  • You can easily add smoked paprika, basil, ranch seasoning, to the bag to change the taste of the chicken. This is a great base recipe to begin with and make your own.

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CORNMEAL CRUSTED BAKED CHICKEN



Cornmeal Crusted Baked Chicken image

Bone in chicken breasts crusted with a mixture of cornmeal and fresh rosemary; then baked until golden brown is juicy and delicious.

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 55m

Number Of Ingredients 5

4 bone-in chicken breasts
2 large eggs
1 cup stone ground yellow cornmeal
1 tablespoon chopped fresh rosemary
cooking spray

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare two bowls. Whisk the eggs in one medium sized bowl and the rosemary and cornmeal in another.
  • Dip the chicken first into the eggs; then into the cornmeal mixture. Place on a baking sheet on a wire rack and coat with cooking spray.
  • Bake approximately 40 minutes until the chicken is cooked through and has a minimum internal temperature of 165 degrees F.

CORNMEAL-CRUSTED CHICKEN BREASTS



Cornmeal-Crusted Chicken Breasts image

Categories     Chicken     Bake     Sauté     Cornmeal     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

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 butter
4 tablespoons olive oil
Lemon wedges

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.

CRISPY BAKED CORN FLAKE CHICKEN



Crispy Baked Corn Flake Chicken image

I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
3/4 cup egg substitute

Steps:

  • Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

CRISPY BAKED CEREAL CHICKEN



Crispy Baked Cereal Chicken image

This is a great recipe for those that like the crispiness of fried chicken, but don't want all of the greasiness!

Provided by AggieAnna

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 55m

Yield 4

Number Of Ingredients 6

4 cups crispy rice cereal squares (such as Rice Chex®)
1 ½ teaspoons garlic salt
1 ½ teaspoons seasoned salt
1 egg
1 ½ cups milk
4 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
  • Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
  • In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 5.8 g, Fiber 0.1 g, Protein 28.3 g, SaturatedFat 2.3 g, Sodium 1143.6 mg, Sugar 4.4 g

BAKED CORNFLAKE CHICKEN



Baked Cornflake Chicken image

This is a good, healthy, baked alternative to fried chicken!

Provided by Sara M

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 5

Number Of Ingredients 8

½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
  • Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
  • Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g

FRIED CHICKEN WITH CORNMEAL CRUST



Fried Chicken with Cornmeal Crust image

Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 6h30m

Number Of Ingredients 9

8 quarts water, divided
1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided
1 cup sugar
2 whole 3 1/2-pound chickens, each cut into 10 pieces
2 cups all-purpose flour
3/4 cup fine cornmeal
1 teaspoon cayenne pepper
1 teaspoon freshly ground pepper
Vegetable oil, for frying

Steps:

  • Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
  • Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
  • Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

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

3/4 cup buttermilk
1 teaspoon lemon zest, freshly grated
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leave
2 teaspoons salt (divided)
1 1/2 teaspoons cayenne pepper (divided)
3 lbs chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/3 cup dry breadcrumbs
1/4 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon paprika
2 large eggs
2 tablespoons cold water
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted

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

CAJUN CORNMEAL CRUSTED CHICKEN



Cajun Cornmeal Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
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

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 CHICKEN LEGS



Cornmeal Crusted Chicken Legs image

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

3/4 cup cornmeal
3/4 cup breadcrumbs (or crushed cornflakes if you want a crunchier crust)
1 pinch cayenne pepper
salt & freshly ground black pepper
4 large chicken legs, cut into leg and thigh pieces
1/3 cup Dijon mustard
2 -3 tablespoons liquid honey, warmed slightly

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 OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

Categories     Milk/Cream     Chicken     Bake     Marinate     Parmesan     Lemon     Cornmeal     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

3/4 cup buttermilk
1 teaspoon freshly grated lemon zest
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 1/2 teaspoons cayenne
a 3-pound chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
1/2 teaspoon paprika
an egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted

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.

More about "baked cornmeal crust recipe recipe for chicken"

BAKED CORNMEAL CHICKEN AND GREENS - DASH OF HERBS
baked-cornmeal-chicken-and-greens-dash-of-herbs image
2017-07-27 Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through. In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over …
From dashofherbs.com


ALL-NATURAL PAN FRIED CHICKEN WITH CORNMEAL CRUST
all-natural-pan-fried-chicken-with-cornmeal-crust image
Rate this recipe! Instructions. In a shallow bowl, whisk together egg, sour cream, and Cajun seasoning. In another bowl (with a dry utensil), stir together cornmeal and flour. Pour enough oil in a 10 or 12" skillet just to cover the bottom (about …
From wearychef.com


CORNMEAL CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
cornmeal-crusted-chicken-with-honey-mustard-sauce image
2015-04-28 1/4 cup honey. 1/4 cup brown sugar. Instructions. Preheat oven to 375 degrees. Whisk egg and milk together for egg wash and set aside. Add polenta in one bowl and add flour into a separate bowl. Using a fork, mix salt …
From seasonlycreations.com


CORNMEAL CRISPY CHICKEN RECIPE - THE SPRUCE EATS
cornmeal-crispy-chicken-recipe-the-spruce-eats image
2021-07-10 Beat egg in a shallow bowl. In another shallow bowl or pan, combine cornmeal, parmesan cheese, basil, and oregano. Season with salt and pepper. Brush chicken with lime juice, then dip in beaten egg. Coat with …
From thespruceeats.com


CORNMEAL CRUSTED OVEN FRIED CHICKEN - PALATABLE …
cornmeal-crusted-oven-fried-chicken-palatable image
2014-10-10 Method: Preheat oven to 375º F. Flatten chicken with mallet between sheets of plastic wrap. Lightly beat egg in a shallow bowl or plate and dip chicken in the egg wash. Stir together crushed cornmeal with the rubbed …
From palatablepastime.com


CORNBREAD CRUSTED BAKED CHICKEN NUGGETS - BAREFEET IN THE KITCHEN
2012-09-11 Instructions. Preheat the oven to 425 degrees. Line two large baking sheets with foil or silpat mats and set aside. Trim any visible fat off the chicken breasts and then carefully slice them in half lengthwise to create thinner pieces. Now slice them into bite size chunks, about 1 1/2 …
From barefeetinthekitchen.com


RECIPE: BAKED CORNMEAL CHICKEN - DAN & DEBBIES CREAMERY
2021-11-12 Directions: Preheat your oven to 375 and lightly grease a 13×9 baking pan. In a large bowl combine all of your dry ingredients. In a separate smaller bowl, I like to use a pie pan with edges add your buttermilk. Dip your chicken thighs one at a time into the buttermilk making sure that buttermilk is coated everywhere.
From dananddebbies.com


OVEN "FRIED" CORNMEAL CRUSTED CHICKEN - SONOMA-CUTRER VINEYARDS
Preheat the oven to 425 degrees. On a lightly oiled baking pan, arrange the chicken skin side up. Drizzle with the butter. Bake for 35 – 40 minutes or until crisp, golden and cooked through. Breasts will be done a bit ahead of the legs. Remove to paper towels to absorb any excess fat.
From sonomacutrer.com


CORNMEAL CRUSTED FRIED CHICKEN RECIPE | LEITE'S CULINARIA
2020-07-05 Sift the flour and cornmeal together in a shallow bowl. Season with salt and pepper to taste. Remove the chicken pieces from the brine, flicking off any pieces of herbs that may cling to the skin. Dredge each piece of chicken in the flour mixture, flipping and flouring the meat until it’s completely coated. Heat about a 1/2 inch (12 mm) of ...
From leitesculinaria.com


CHICKEN PIE WITH CORNMEAL CRUST - BIGOVEN.COM
Chicken Pie with Cornmeal Crust recipe: Try this Chicken Pie with Cornmeal Crust recipe, or contribute your own. Add your review, photo or comments for Chicken Pie with Cornmeal Crust. American Main Dish Poultry - Chicken
From bigoven.com


PECAN AND CORNMEAL CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
2011-01-12 Make sure the pieces are pretty small, as bigger pieces will have a hard time sticking. Place the pecans into a breading bowl, and whisk in the cornmeal and cayenne pepper to combine. Trim any excess fat or skin off the chicken breast. Beat the egg with a fork until the yolk and egg white have blended, then dip the chicken in the egg wash.
From fifteenspatulas.com


CRISPY CORNMEAL CHICKEN RECIPE | MYRECIPES
Learn how to make Crispy Cornmeal Chicken. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


OVEN-FRIED, CORN FLAKE-CRUSTED CHICKEN RECIPE - SERIOUS EATS
2020-05-22 Adjust oven rack to middle position and preheat to 400°F. Line rimmed baking sheet with foil and brush with oil. Remove chicken from brine and pat dry. Stir cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano in a bowl. Stir buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Place crushed corn flakes in pie plate.
From seriouseats.com


OVEN ROASTED CHICKEN WITH A CORNMEAL CRUST - BIGOVEN.COM
Add your review, photo or comments for Oven Roasted Chicken with a Cornmeal Crust. American Main Dish Poultry - Chicken American Main Dish Poultry - Chicken Toggle navigation
From bigoven.com


CHICKEN PIE WITH CORNMEAL CRUST RECIPE - BAKERRECIPES.COM
2008-05-20 What Makes This Chicken Pie With Cornmeal Crust Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pie With Cornmeal Crust. Ready to make this Chicken Pie With Cornmeal Crust Recipe? Let’s do it! Oh, before I forget…If you’re ...
From bakerrecipes.com


ULTRA CRISPY CORNMEAL OVEN FRIED CHICKEN RECIPE
2019-03-22 Instructions. Prep: Preheat the oven to 410°F. Place a dark-colored baking sheet or pan in the oven to heat up (you want it to get really hot). Make egg mix: In a medium bowl, whisk together the egg and the buttermilk. Make dry mix: In a separate bowl, mix the flour, cornmeal, baking powder and seasoning together.
From savorynothings.com


GLUTEN FREE BAKED CORNMEAL BREADED CHICKEN TENDERS - ZEST
2020-05-29 Instructions. Preheat oven to 400°F. In a small bowl, combine panko, cornmeal, garlic powder, pepper and a sea salt. Stir to combine well. In another bowl, whisk together egg, mustard and mayo. Dip each chicken tender into the egg bowl to coat and then roll in panko cornmeal combination to cover completely.
From lemonsandzest.com


CORNMEAL-CRUSTED OVEN-FRIED CHICKEN RECIPE - RECIPEZAZZ.COM
2016-02-08 Step 1. 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.).
From recipezazz.com


CORNMEAL-CRUSTED CHICKEN RECIPE - RECIPES.NET
2022-03-24 In a small bowl, whisk the egg with water. Mix the cornmeal with the remaining ¼ teaspoon salt and pepper. Dip each chicken breast in the cornmeal mixture to coat lightly, then into the egg mixture, and then back in the cornmeal. In a large frying pan, heat the oil over moderately high heat. Add the chicken and cook for 5 minutes.
From recipes.net


CHICKEN PIE WITH CORNMEAL CRUST RECIPE | MYRECIPES
Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Step 7. Mix in the peas and parsley, and set aside. Step 8. Preheat oven to 375° F. Step 9. In a small bowl, combine the flour, cornmeal, sugar, and baking powder.
From myrecipes.com


CORNMEAL-CRUSTED FRIED CHICKEN WITH WHITE BARBECUE SAUCE …
2020-05-21 Using tongs, transfer the fried chicken to the wire rack to drain. Bring the oil in the skillet back to 340°F (170°C). Repeat the coating, frying, and draining steps with the remaining chicken, discarding the marinade. Pile the fried chicken on a platter or a baking sheet lined with waxed or parchment paper while steaming hot with the white ...
From leitesculinaria.com


16 POPULAR CORNBREAD RECIPES - IZZYCOOKING
2022-06-27 Place your oven rack in the middle, then heat the oven to 400°F. Grease a 9” x 13” pan and set it aside. Mix cornmeal, flour, baking powder, sugar, and salt in a medium bowl. Set aside. Combine the butter, corn, sour cream, milk, and eggs in a large bowl and whisk everything together until combined.
From izzycooking.com


CORNMEAL CRUSTED CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY …
Cornmeal-Crusted Chicken Breasts Recipe | Epicurious new www.epicurious.com. 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.
From therecipes.info


CORNMEAL CRUSTED CHICKEN TENDERS - MARISOL COOKS
2021-07-06 Place a wire rack on top and arrange the chicken making sure it is not overlapping. Spray the chicken with cooking spray and cook for 16 minutes. Turn the broil to high and cook for 2 more minutes, just enough to make the cornmeal dry and crispy. Let it cool for a couple of minutes before serving.
From marisolcooks.com


CHICKEN PIE WITH CORNMEAL CRUST RECIPE - FREE-RECIPES.CO.UK
Free Recipe Chicken Pie with Cornmeal Crust. Recipe Type: Free Poultry Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. Ingredients for Chicken Pie with Cornmeal Crust Recipe . 2 lb Roasted cold Chicken 1/2 lb Small red potatoes 8 oz Mushrooms 3 Carrots 2 Celery stalks 1 Onion 1/4 c Salad oil 1/4 c All-purpose flour 1-1/2 ts -Salt 1 ts …
From free-recipes.co.uk


CATFISH BATTER CORNMEAL - THERESCIPES.INFO
Southern Fried Catfish With A Cornmeal Crust Recipe | Alton Brown hot altonbrown.com. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350ºF on a deep-fry thermometer. Adjust the heat to maintain temperature. Whisk the cornmeal and flour together in a shallow dish. Combine the Old Bay, kosher salt, paprika, and ...
From therecipes.info


CORN MEAL OVEN-FRIED CHICKEN RECIPE | CDKITCHEN.COM
2002-06-08 directions. Preheat oven to 400 degrees F. Coat 13- x 9-inch baking dish with butter. Combine eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn meal mixture. Place in prepared baking dish.
From cdkitchen.com


CHICKEN PIE WITH CORNMEAL CRUST - COMPLETERECIPES.COM
2007-09-26 Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried
From completerecipes.com


CORNMEAL CRUSTED BAKED CHICKEN - THERESCIPES.INFO
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.
From therecipes.info


Related Search