Crispy Cornmeal Chicken
Flour, cornmeal, and cornflakes form the very crisp and flavorful coating on these chicken breasts.
Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 1⁄2 cup flour
- 1⁄2 tsp. salt
- 1⁄8 tsp. cayenne pepper
- 1⁄4 cup cornmeal
- 1⁄2 cup crushed cornflakes
- 1⁄2 cup chili sauce
- 6 boneless, skinless chicken breasts, pounded to 1⁄2-inch thickness
- 1⁄2 cup vegetable oil
- Preheat oven to 350°F. On shallow plate, combine flour, salt, cayenne pepper, cornmeal, and crushed cornflakes and mix well. Dip chicken breasts in chili sauce, then dredge in flour mixture, patting to thoroughly coat chicken. Place on wire rack to dry for 20 minutes.
- Heat oil to 375°F in a large heavy skillet. Fry chicken breasts, three at a time, turning once, just until golden. Remove from skillet and place onto baking sheet. When all the chicken is fried, bake at 350°F for 5 to 10 minutes or until chicken is thoroughly cooked.