Best Cajun Cornmeal Crusted Chicken Recipes

Cajun Cornmeal Crusted Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 9

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

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.

Cajun Cornmeal Crusted Chicken image

Provided by HopeK

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons cajun seasoning
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2-1 teaspoon hot sauce
4 (6 ounce) boneless skinless chicken breasts
1/3-1/2 cup vegetable oil, for shallow frying

Steps:

Preheat oven to 350 degrees F.
In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, cajun spice and 1/2 tsp 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.
Pound each breast to equal thickness with flat side of cook's knife or other flat surface.
Pat the chicken breasts dry and season with salt.
Lightly coat each breast in flour and shake off any excess.
Dip each breast into buttermilk to coat and remove, shaking so excess buttermilk drips back into the bowl.
Dredge the chicken in the cornmeal mixture, shaking off any excess coating.
Lay the chicken on a piece of wax 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.
Turn over and cook until opposite side is equally browned.
Repeat with remaining chicken.
Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6-8 minutes.
Season with salt to taste.