Cajun Cornmeal Crusted Chicken

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 tablespoons Cajun spice mix

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

Directions

  1. Preheat the oven 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Baked Chicken Breasts With Parmesan Crust

Cajun Chicken Alfredo 2

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise

Cornmeal-Crusted Catfish Fillets

Cornmeal-Crusted Roasted Ratatouille Tart

Panko Crusted Chicken Legs

Pecan-Crusted Stuffed Chicken