Cornmeal Crusted Chicken Breasts Recipes

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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.

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

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 FRIED CHICKEN



Cornmeal-Crusted Fried Chicken image

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

1 egg
1/4 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon dry southwest seasoning
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
oil
4 lbs chicken pieces (breasts, legs and thighs)

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 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.

CAJUN CORNMEAL CRUSTED CHICKEN



Cajun Cornmeal Crusted Chicken image

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

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons cajun seasoning
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2-1 teaspoon hot sauce
4 (6 ounce) boneless skinless chicken breasts
1/3-1/2 cup vegetable oil, for shallow frying

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



Cornmeal-Crusted Chicken image

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

3/4 cup buttermilk
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 Tbsp. finely chopped onions
zest and juice from 1 lemon
1 Tbsp. ancho chile pepper powder
4 lb. mixed bone-in chicken pieces (breasts, drumsticks and thighs)
2 eggs
2 Tbsp. water
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup cornmeal
1/3 cup dry bread crumbs
1 tsp. dried oregano leaves, crushed
2 Tbsp. butter, melted

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

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