Cornmeal Chicken Parmesan Recipes

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.

CHICKEN PARMESAN

Steps:

• Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
• In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
• Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
• Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
• Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
• Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
• Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
• Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
• Freezer-Friendly Instructions: The breaded chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CORNMEAL CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, lightly beat eggs.
• In separate shallow dish, combine cornmeal mix, panko and seasoning mix.
• Dip chicken in eggs; dredge in cornmeal mixture.
• In a large nonstick skillet, heat olive oil over medium heat.
• Cook chicken 2-3 minutes per side or until lightly browned.
• Place in a 13x9-inch casserole dish.
• Bake for 15 minutes.
• Top with pasta sauce and bake 15 minutes.
• Top with cheese and bake 15 minutes.
• Garnish with parsley, if desired.

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.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

PARMESAN POLENTA

Steps:

• Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

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.

CORNMEAL-COATED CHICKEN

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.

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.

FRIED CHICKEN WITH CORNMEAL

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.

MEXICAN CHICKEN PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.
• Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.
• Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).