CORNMEAL BAKED CHICKEN
Easy oven baked chicken recipe!
Provided by The Southern Lady Cooks
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine cornmeal, bread crumbs, cheese, garlic powder, onion powder, and black pepper in a freezer ziplock bag (you can use a large bowl and dredge the chicken if you don't have a bag). Pour buttermilk in a shallow bowl to dip chicken in. Dip chicken in buttermilk and then add it to the bag. I did about a pound of chicken at a time. Shake well to make sure the entire piece of chicken is covered. Remove from bag and lay in a greased 9X13 pan. Continue this step until all chicken is coated.
- Bake for 10 minutes, remove and pour melted butter over chicken. Bake for 20-25 more minutes or until chicken is no longer pink. You will have to adjust your cooking time if you use breast or a larger piece of chicken.
- You can also broil this chicken for about 2 minutes at the end of baking to crisp it up, if you like.
- You can easily add smoked paprika, basil, ranch seasoning, to the bag to change the taste of the chicken. This is a great base recipe to begin with and make your own.
CORNMEAL OVEN-FRIED CHICKEN
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
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
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.
CORNMEAL-COATED CHICKEN
The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings per batch.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CORNMEAL CHICKEN WITH PEACH SALSA
Cornmeal-coated chicken pairs nicely with a tangy peach-and-cilantro salsa. The best part? It goes together in no time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
- In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is clear when center of thickest part is cut (170°F). Serve with salsa.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g
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.
CRISP CHICKEN BITES
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Serve 12 for lunch
Number Of Ingredients 4
Steps:
- Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
- Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
- To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.65 milligram of sodium
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- Remove the chicken from the refrigerator and dredge each piece in the flour, dip it in the egg wash, then coat it with the cornmeal. Fry in batches for 3 to 5 minutes or until golden brown. Serve with your favorite dipping sauce or simply by themselves.
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