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Chili & Cornmeal Crusted Chicken
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Chicken need not be deep-fat fried in order to satisfy the need for a crispy crust. Slather your bird with this coating, fry in a little oil and serve with your family's favorite rice and beans.
Preparation time: 8 mins
Cooking time: 10 mins
1-1/2 pounds fresh boneless, skinless chicken breasts, see cooking tip section
1/4 cup cornmeal
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
2 tablespoons vegetable oil
Pound chicken breasts between 2 pieces of plastic wrap or waxed paper to about ΒΌ-inch thickness; set aside.
In a shallow dish combine cornmeal, chili powder, cumin, salt and pepper. Dip chicken breasts in beaten egg, then into cornmeal mixture.
Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook on both sides until golden and no longer pink inside, about 10 minutes total.
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