Cajun Cornmeal Crusted Chicken

Total Time:
35 min
15 min
20 min

4 servings

  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Cajun spice mix
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 to 1 teaspoon hot sauce
  • 4 boneless skinless chicken breast, each about 6 ounces
  • 1/3 to 1/2 cup oil, for shallow frying
  • Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes
  • 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.

  • First, lightly coat each breast in flour and shake off any excess. Next, dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Finally, dredge the chicken in the cornmeal mixture; again shake off any excess coating. Lay the chicken on a piece of waxed 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, about 3 to 4 minutes. Turn over 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 pan and bake until firm to the touch, about 6 to 8 minutes. Season with salt to taste, and serve immediately with mustard mayonnaise or sliced tomatoes.

  • Copyright 2003 Television Food Network, G.P. All rights reserved

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4.8 13
Loved this chicken! The crust is fantastic. Ate it with the mustard/mayo suggestion and it was delicious! Will definitely make this again. item not reviewed by moderator and published
While I'm making this recipe, I feel like somebody's awesome Southern grandma! I soak the chicken in buttermilk (with some combination of garlic, salt, pepper, Cajun seasoning, cayenne etc... for as long as I can before breading and frying it. This "brine" makes the chicken super moist and flavorful, but I tone down the spiciness of the brine depending on my audience. I also re-use as much of the brine as I can in the breading process. As another reviewer said, though, this recipe's strength is in its directions for breading and frying...a cooking challenge for me until I started using this. I find that if I'm short on time, I can skip the baking step as well. item not reviewed by moderator and published
What a great easy and simple recipe! I thought this chicken needed a sauce, so I made a Monterey-jack cheese sauce and put that on the chicken -- yummy!! Just melt a 1/2 stick of butter with some flour and make a roux, using milk. I used left over slices of the cheese and pulled apart pieces and put in the pot and constantly stirring until melted. For the seasonings, I did NOT salt the chicken because I used Tony Chachere's Creole seasoning (which has plenty of salt in it already), did add extra tobasco sauce in the buttermilk, and cut up the chicken pieces like chicken tenders/fingers for easy cooking and more fun to dip in the sauce. Made a creamy corn casserole as a side dish and compliments the chicken very well. Following the batter steps is key --- flour, buttermilk, cajun seasoning to frying pan. item not reviewed by moderator and published
This is a wonderful recipe! I had leftovers and they were still crunchy the next day unlike other coated chicken recipe. The flavor was awesome, although I did add some seasoned salt, garlic powder, and pepper to the cornmeal and flour mixture. Otherwise I followed the recipe and my family is still raving about it 2 weeks later!!! item not reviewed by moderator and published
For my husband's birthday he requested fried chicken for dinner. I had never made fried chicken before, so last night I tested out this recipe to see if it would turn out OK & if I was able to do it! YES. I used boneless chicken breasts with skin on, and didn't do the finish in oven part, I just fried it in the oil for about 15 minutes total, and the chicken was perfectly crispy & moist. Definitely making this for his birthday dinner! item not reviewed by moderator and published
The chicken was crunchy and spicy on the outside; moist and tender on the inside. Wonderful flavor!!! I served it with New Orleans style rice and fried okra; got rave reviews from the family! item not reviewed by moderator and published
really simple and really yummy :) item not reviewed by moderator and published
This recipe is wonderful my family loves this dish so i fix alot item not reviewed by moderator and published
this was very easy to make and came out excellent. item not reviewed by moderator and published
I thought this was a wonderful and easy dish. The frying went very smoothly. Although I had to broil it in the oven to get it crispy enough. But overall, the flavor was great! I will definitely make this again. item not reviewed by moderator and published
This was golden and cruncy, with good flavor. Must turn very gently, and make sure that you have cooked it long enough before you turn it. item not reviewed by moderator and published
This recipe looked really easy on the show, but I had trouble getting the coating to stick to the chicken. When I tried to turn the chicken it came off. Taste was good. item not reviewed by moderator and published
This recipe took me longer than 30 minutes to make but I'm not a very fast cook. Nevertheless I would definitely make it again. The chicken was crispy on the outside and soft and juicy on the inside. Very good. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen