CAJUN CORN MEAL BREADED CHICKEN AND FISH
Strips of chicken breast or catfish fillets with spicy Cajun seasonings and a cornmeal coating fry up crisp and delicious.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
- Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
- Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.
Nutrition Facts : Calories 914.3 calories, Carbohydrate 54.1 g, Cholesterol 67 mg, Fat 67.5 g, Fiber 2.3 g, Protein 25.8 g, SaturatedFat 11 g, Sodium 1388.5 mg, Sugar 2.9 g
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.
CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)
When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Recipe #4290 .
Provided by Chipfo
Categories Meat
Time 1h45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
- Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
- In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
- Saute onion and celery in butter until tender.
- Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
- Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
- Fold in shrimp and clams.
- Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
- Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
- Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
- I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
- I even make these ahead and freeze them, just thaw and cook.
- Servings, prep and cooking times are estimated as best as I can.
CAJUN CORN MEAL BREADED CHICKEN AND FISH
Strips of chicken breast or catfish fillets with spicy Cajun seasonings and a cornmeal coating fry up crisp and delicious.
Provided by Crisco
Categories Crisco®
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
- Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
- Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.
Nutrition Facts : Calories 914.3 calories, Carbohydrate 54.1 g, Cholesterol 67 mg, Fat 67.5 g, Fiber 2.3 g, Protein 25.8 g, SaturatedFat 11 g, Sodium 1388.5 mg, Sugar 2.9 g
CAJUN CORN
So quick and easy to make. A delicious side dish for any meal. Cooking/preparation times does not reflect time needed to defrost frozen corn.
Provided by Sassy in da South
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a medium sauce pan over medium heat.
- When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
- Add the corn to the sauce pan and mix well.
- Add the Creole Seasoning and season with salt to taste.
- Cook over medium heat for about 5 minutes to allow the corn to heat through.
- Remove the sauce pan from the heat and stir in the parsley.
- Serve immediately.
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