Cornmeal Crusted Chicken Breasts Food

CORNMEAL CRUSTED BAKED CHICKEN

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 OVEN-FRIED CHICKEN

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.

RACH'S SPICY & CRUNCHY CORNMEAL-CRUSTED FRIED CHICKEN

Steps:

• Preheat oven to 250°F Heat about 2 to 2 1/2 inches of oil in a heavy pot or Dutch oven over medium to medium- high heat
• In a shallow bowl, combine flour, cornmeal, cornstarch, baking powder and spices
• In another bowl, beat the egg whites until foamy
• Clean and pat chicken very dry
• Season liberally with salt and pepper
• Turn each piece in the egg whites to coat then in the spiced flour mixture
• Fry the chicken in batches, 10-12 minutes, until deep golden in color and juices run clear
• Keep fried chicken warm in the oven on a cooling rack placed over a baking sheet
• Serve with hot sauce and honey for topping

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA

Steps:

• Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
• Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
• Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.

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.

CAJUN CORNMEAL CRUSTED CHICKEN

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.

POLENTA-CRUSTED CHICKEN WITH CORNBREAD

Steps:

• If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
• Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.

CORNMEAL OVEN FRIED CHICKEN

Steps:

• 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.
• Coat chicken: Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
• Put chicken on pan: Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray. Make sure there's butter underneath every chicken piece, or it will stick! Add more butter if it's not enough to cover your pan!
• Bake chicken: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). IF THE CHICKEN STICKS: Do NOT just flip it! Use a spatula to carefully loosen it from the pan, then flip. Otherwise the breading will fall off. Finish by broiling the chicken until it turns golden brown and crispy.

SHALLOW-FRIED CHICKEN WITH SOUTHERN TOMATO GRAVY

Steps:

• Preheat the oven to 200°F and coat a shallow baking pan with nonstick spray.
• If your chicken breasts have tenderloins attached, remove them and reserve for another use.
• Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of 1/2-inch.
• Whisk the egg and milk together in a shallow dish (a pie plate works well). Thoroughly combine the cornmeal, breadcrumbs, salt and pepper on a plate or sheet of wax paper.
• Dip each piece of chicken in the egg, then coat with the cornmeal mixture, pressing gently to get a solid, even coating.
• Add about 1/8-inch of oil to a large, heavy frying pan and heat over medium-high heat. Add the chicken breasts in a single layer and cook, turning several times, until golden brown, 2-1/2 to 3 minutes per side.
• Transfer to the prepared baking pan and place in the oven to keep warm while you make the gravy.
• Wipe any remaining oil from the pan and melt the butter over medium heat. Sprinkle in the flour and whisk until blended. Continue cooking, stirring constantly, until the mixture is smooth and develops a pale, golden color, 2 minutes.
• Add the onion and garlic and continue cooking, stirring frequently, until the onion has softened, 3 to 4 minutes longer. If you find the mixture starting to brown, turn down the heat.
• Stir in the tomatoes, chicken broth and milk and cook, stirring frequently, until the sauce has a thick, gravy consistency. Season to taste with salt and freshly ground pepper.Note: If you feel the gravy is too thick, add a little extra chicken broth and milk in equal amounts.
• To serve, plate individual servings of the chicken, spoon a little gravy on top, and place the remaining gravy in a bowl to pass at the table. Serve with mashed potatoes, rice or biscuits.

CORNMEAL-CRUSTED CHICKEN

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).

CORNMEAL-CRUSTED FRIED CHICKEN

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.

CORNMEAL-CRUSTED CHICKEN WITH HORSERADISH SAUCE AND PEARS

Steps:

• Preheat the oven to 450 degrees F. Top a baking sheet with a wire rack or line it with paper towels.
• In a large bowl, combine the leeks, pears, olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar and salt and pepper to taste. Toss to combine and place on a baking sheet. Roast, tossing the leeks and pears about every 10 minutes, until golden brown and cooked through, 25 to 30 minutes.
• Meanwhile, pat the chicken breasts dry. Using a sharp knife, split each chicken breast in two horizontally, so you have 4 cutlets. Gently pound each breast with a mallet or bottom of a small heavy saucepan so it's thinner and even in thickness. Sprinkle the cutlets on both sides with salt and black pepper.
• Whisk the eggs, 1 tablespoon of the prepared horseradish and 2 tablespoons water together in a shallow bowl or pie plate. Combine the cornmeal and Parmesan in a second shallow bowl or pie plate. Dip a chicken cutlet in the cornmeal mixture, then in the eggs, and then back into the cornmeal. Place on a plate or small baking sheet. Repeat with the remaining cutlets.
• Pour about 1 inch of the frying oil into a large skillet with high sides and place over medium-high heat. When the oil is very hot, working in two batches, fry the chicken until golden on the outside and cooked through, 3 to 4 minutes per side. Set aside on the prepared baking sheet. Immediately sprinkle with kosher salt.
• In a medium bowl, whisk together the sour cream, mayonnaise, remaining 1 tablespoon prepared horseradish, remaining 1 tablespoon honey, remaining 1 tablespoon hot sauce and remaining 1 tablespoon vinegar. Whisk in half of the chopped chives. Season the sauce with salt and pepper to taste.
• Spoon sauce onto the bottom of each serving plate. Top each with a chicken cutlet and roasted leeks and pears and sprinkle with chives. Enjoy!

CORNMEAL-CRUSTED OVEN FRIED CHICKEN

Steps:

• 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
• 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
• 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
• 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
• 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.

CAJUN CORNMEAL CRUSTED CHICKEN

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.