CORNMEAL-COATED CHICKEN BITES
Cornmeal and Bisquick® mix provide a simple yet delicious coating for these chicken bites. Perfect appetizers for your next party!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. In resealable 1-gallon food-storage plastic bag, place Bisquick mix, cornmeal and seasoned salt.
- In medium bowl, beat milk and egg until blended. Dip chicken pieces in milk mixture, then shake about 6 pieces at a time in bag of Bisquick mixture.
- In 15x10x1-inch pan, pour 2 tablespoons of the melted butter. Arrange coated chicken pieces in pan. Drizzle remaining 2 tablespoons melted butter over chicken pieces.
- Bake 12 minutes. Turn chicken pieces over. Bake 7 to 8 minutes longer or until chicken pieces are golden brown. Serve with barbecue sauce.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer (with about 1 teaspoon sauce), Sodium 130 mg, Sugar 2 g, TransFat 0 g
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CORNMEAL OVEN-FRIED CHICKEN
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
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 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.
CORNMEAL-COATED CHICKEN
The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings per batch.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total)., To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.
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.
FRIED CHICKEN WITH CORNMEAL
Provided by Linda Wells
Categories dinner, main course
Time 3h30m
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Trim the chickens of as much obvious fat as possible.
- In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
- Preheat the oven to 425 degrees.
- In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
- In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
- Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.
SEASONED CORN MEAL COATING FOR FISH OR CHICKEN
Make and share this Seasoned Corn Meal Coating for Fish or Chicken recipe from Food.com.
Provided by DallasDiva22
Categories Chicken
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For Pan Fried Fish: 4 servings.
- Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
- Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat.
- Fry 2-3 minute per side or till fish flakes easily with fork.
- Oven Fried Chicken: 6 servings.
- Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk.
- Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter.
- Bake 50-55 minute or till juices run clear when chicken is pierced with fork.
Nutrition Facts : Calories 87.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 2.1, Sodium 302.5, Carbohydrate 17.1, Fiber 1.3, Sugar 0.2, Protein 2.5
CORNMEAL BREADED GRILLED CHICKEN
This recipe is designed for a contact grill, such as a George Foreman. It is adapted from a recipe at About.com by Linda Larsen. Be sure to leave yourself time for the breaded chicken to rest 30 minutes before grilling.
Provided by Gardenwife
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and pat it dry.
- It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick.
- Pour beaten egg in shallow bowl.
- In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
- Brush chicken with the lemon juice, then dip both sides in the beaten egg.
- Next, coat chicken with the cornmeal mixture.
- Let chicken sit on a wire rack for 20-30 minutes.
- Spray George Foreman two sided grill with nonstick cooking spray.
- Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.
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