Cornmeal And Herb Chicken Coating Recipes

CORNMEAL CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Prepare two bowls. Whisk the eggs in one medium sized bowl and the rosemary and cornmeal in another.
• Dip the chicken first into the eggs; then into the cornmeal mixture. Place on a baking sheet on a wire rack and coat with cooking spray.
• Bake approximately 40 minutes until the chicken is cooked through and has a minimum internal temperature of 165 degrees F.

CORNMEAL OVEN-FRIED CHICKEN

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

CORNMEAL-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
• Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
• Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

SEASONED CORN MEAL COATING FOR FISH OR CHICKEN

Steps:

• For Pan Fried Fish: 4 servings.
• Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
• Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat.
• Fry 2-3 minute per side or till fish flakes easily with fork.
• Oven Fried Chicken: 6 servings.
• Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk.
• Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter.
• Bake 50-55 minute or till juices run clear when chicken is pierced with fork.

CORNMEAL-CRUSTED OVEN FRIED CHICKEN

Steps:

• 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
• 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
• 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
• 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
• 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.

EASY HERB BAKED CHICKEN

Steps:

• Preheat oven to 375°F (190°C).
• Put flour, cornmeal and spices into a resealable plastic bag. Close bag and shake ingredients to mix.
• Spray a large shallow baking dish with vegetable cooking spray.
• Add chicken pieces to bag and shake to coat.
• Place coated chicken on the baking dish and bake until nicely browned and the internal temperature of the chicken reaches 165°F (74°C).