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 MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
- Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
- Place the lid on the pan to keep the potatoes warm until you are ready to serve.
- Combine the garlic powder, paprika, black pepper, salt and cayenne.
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CAJUN SPICED CHICKEN & POTATOES
I like this with a green salad for a quick weeknight meal. It's also lower in fat and calories. 15 minutes marinating time is included in the prep time.
Provided by GinnyP
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the first seven ingredients (buttermilk through mustard) and 1/2 tsp of the salt.
- Place potatoes in another medium bowl.
- Add 3 T of the buttermilk marinade to the potatoes; toss to coat and set aside.
- Marinate chicken in remaining marinade for 15 minutes.
- Preheat oven to 400 degrees F.
- Place chicken then potatoes in a 9- x 13-inch baking dish.
- Sprinkle with remaining 1/4 tsp salt.
- Bake for 35 minutes.
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CAJUN CRUSTED CHICKEN WITH CREOLE MASHED POTATOES
Steps:
- To marinate the chicken:
- Using a large sharp knife, score 3 slits over the tops of the chicken breasts. Rub the chicken breasts all over with the Cajun spices and cover with plastic wrap. Refrigerate for at least 2 hours.
- To prepare the potatoes:
- In a large pot of boiling water, cook the potatoes for 25 minutes or until soft. Drain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes.
- Meanwhile, heat 1 tablespoon/15 ml of oil in a heavy large sauté pan over medium-high heat. Add the sausages and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the bell pepper, shallots and garlic to the same pan, and sauté for 8 minutes, or until the peppers are tender and the shallots are golden.
- Add the potatoes and half of the chicken stock to the pepper mixture and stir for 1 to 2 minutes, coarsely mashing the potatoes with the back of the spoon. Stir in the parsley, cooked sausage and the remaining chicken stock. Season with salt and pepper and keep warm.
- To cook the chicken:
- Preheat the oven to 375°F/190°C. Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof sauté pan over high heat. Be sure the pan is large enough so that the chicken breasts do not touch each other. This will allow them to brown nicely. If you don't have a pan large enough to fit all the chicken breasts without crowding them, use 2 large pans and divide the oil and chicken between the pans.
- Dust both sides of the chicken breasts with a little flour and place them in the pan skin side down. Cook for 2 minutes or until the chicken skin is crisp and golden. Transfer the pan to the oven and roast the chicken for 5 minutes. Turn the chicken breasts over and return to the oven for 3 to 4 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let rest for 5 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "cajun crusted chicken with creole mashed potatoes food"
CREAMY CAJUN CHICKEN • SALT & LAVENDER
From saltandlavender.com
4.9/5 (55)Total Time 30 minsCategory Main CourseCalories 499 per serving
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
CAJUN WHOLE ROAST CHICKEN - IMMACULATE BITES
From africanbites.com
5/5 (4)Calories 205 per servingCategory Main
- In a small pan set over medium low heat, combine oil or butter minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough to make so there is enough for basting.
BLACKENED CHICKEN WITH CREOLE BUTTER|| CAJUN …
From youtube.com
Author Spoonful of JoViews 28K
BAKED CAJUN CHICKEN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
32 CREOLE DISHES TO MAKE THIS WEEK | MYRECIPES
From myrecipes.com
CAJUN ROASTED POTATOES WITH CREOLE DIPPING SAUCE
From letsdishrecipes.com
EASY CAJUN-SPICED CHICKEN BREAST RECIPE - THE SPRUCE …
From thespruceeats.com
CAJUN AND CREOLE CHICKEN RECIPES - CDKITCHEN
From cdkitchen.com
EASY CAJUN GRILLED CHICKEN - THE BUSY BAKER
From thebusybaker.ca
CREAMY CHICKEN AND MASHED POTATOES | GET ON MY PLATE
From getonmyplate.com
CAJUN MASHED POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Easy
CAJUN CHICKEN IN CREAMY BELL PEPPER PARMESAN SAUCE + VIDEO!
From carlsbadcravings.com
CAJUN CHICKEN WITH SWEET POTATO MASH RECIPE | SIDECHEF
From sidechef.com
"FAMILY MATTERS" CREAMY CREOLE MASHED POTATOES WITH SOUR …
From foodfidelity.com
GRILLED CHICKEN WITH CAJUN CREAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STATE & MAIN KITCHEN + BAR - LONDON - LONDON, ON ON OPENTABLE
From opentable.co.uk
CAJUN MUSHROOM CHICKEN - TONY CHACHERE'S
From tonychachere.com
CRISPY KICKIN' CAYENNE CHICKEN CUTLETS RECIPE | HELLOFRESH
From hellofresh.com
PECAN-CRUSTED “FRIED” CHICKEN | THE SOURCE WEEKLY - BEND, OREGON
From bendsource.com
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