Cajun Cornmeal Crusted Chicken
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Lay the chicken on a piece of waxed paper
2
Finally, dredge the chicken in the cornmeal mixture; again shake off any excess coating
3
Preheat the oven 350 degrees F
4
In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt
5
Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes
6
Season the buttermilk with hot sauce, to taste
7
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness
8
Pat the chicken breasts dry and season with salt
9
First, lightly coat each breast in flour and shake off any excess
10
Next, dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl
11
Heat a large cast iron skillet (12 inches in diameter) over medium heat with about 1/2 inch of oil
12
Lay 2 chicken breasts smooth-side down in the pan and cook, until golden brown, about 3 to 4 minutes
13
Turn over and cook 3 to 4 minutes more
14
Drain chicken on a paper towel
15
Repeat with remaining chicken
16
Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes
17
Season with salt to taste, and serve immediately with mustard mayonnaise or sliced tomatoes