Cornbread Crusted Chicken Recipes

CORNBREAD CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 400ºF.
• Place flour in a shallow pan or plate. Whisk egg and place in another shallow pan or plate.
• Combine Ranch dressing mix and cornbread mix. Place on shallow pan or plate.
• Coat chicken in flour. Shake off excess. Dip in egg. Coat in cornbread mixture. Place on baking sheet. Repeat with remaining chicken tenders.
• Lightly spray chicken with cooking spray. Bake 15 minutes, until juices run clear.

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-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.