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Quick Cornmeal Crusted Chicken
Tender chicken breast with crunchy cornmeal coating makes for a comforting Southern style dinner.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
1 ½
cups
Panko crumbs
1 ½
cups
stone ground yellow cornmeal
1
teaspoon
salt
½
teaspoon
ground black pepper
Pinch of cayenne
¼
cup
chipotle dijon or peppadew mustard
2
to 3 tablespoons beer
(enough to get a good consistency to
marinate
the chicken)
2
large eggs
4
skinless boneless chicken breast halves
½
cup
mild oil
(I use peanut oil)
Instructions
Preheat oven to 350°F. Mix the Panko, cornmeal, salt, cayenne, and pepper in a bowl. Set aside.
Mix the mustard, beer, eggs, and hot sauce with a whisk. Set aside.
Cut the chicken breasts parallel to the counter to make 2 thinner breasts. You now have 8 chicken breasts.
Place chicken in mustard and beer mixture for 10 minutes.
Remove the chicken from the mustard mixture and coat it with the breadcrumb mixture , one piece at a time. Shake off excess crumbs.
Heat oil in a large skillet over medium high heat.
Add 3 chicken breasts at a time being careful not to over crowd the skillet; they should not be touching.
Fry about 2 minutes per side, just until golden.
Transfer to two 13 x 9 inch dishes or a large cookie sheet with sides.
Repeat with the remaining chicken.
Bake at 350F for 8 minutes. Serve hot.
Preparation time: 10 minute(s)