Cajun Corn Meal Crusted Chicken
- 1 1/2 c. flour
- 1 c. yellow cornmeal
- 2 Tbsp. Cajun spice
- 1/2 tsp. kosher salt
- 1 1/2 c. buttermilk
- 1/2 to 1 tsp. hot sauce
- 4 boneless chicken breasts
- 1/3 to 1/2 c. vegetable oil (for shallow frying)
- Preheat oven to 350u0b0. In medium bowl, whisk 1/2 of flour with cornmeal, Cajun spice and salt. Put the remaining 1 cup flour, buttermilk and cornmeal mixture in 3 shallow dishes. Season buttermilk with hot sauce. With smooth side of meat pounder, pound each breast to equal thickness. Pat breasts dry and season with salt. Lightly coat each breast in flour. Next dip breast into the buttermilk, then dredge in cornmeal. Heat large frypan over medium heat with 1/2-inch oil. Lay 2 breasts at a time; cook until brown, 3 to 4 minutes. Turn and cook 3 to 4 minutes more; drain on paper towel. Place breast on baking pan. Finish baking another 6 to 8 minutes.
flour, yellow cornmeal, cajun spice, kosher salt, buttermilk, hot sauce, chicken breasts, vegetable oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=113641 (may not work)