Cajun Cornmeal Crusted Chicken

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, cajun spice and 1/2 tsp salt.

3. 3

   Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes.

4. 4

   Season the buttermilk with hot sauce, to taste.

5. 5

   Pound each breast to equal thickness with flat side of cook's knife or other flat surface.

6. 6

   Pat the chicken breasts dry and season with salt.

7. 7

   Lightly coat each breast in flour and shake off any excess.

8. 8

   Dip each breast into buttermilk to coat and remove, shaking so excess buttermilk drips back into the bowl.

9. 9

   Dredge the chicken in the cornmeal mixture, shaking off any excess coating.

10. 10

    Lay the chicken on a piece of wax paper.

11. 11

    Heat a large cast iron skillet (12 inches in diameter) over medium heat with about 1/2 inch of oil.

12. 12

    Lay 2 chicken breasts smooth side down in the pan and cook, until golden brown.

13. 13

    Turn over and cook until opposite side is equally browned.

14. 14

    Repeat with remaining chicken.

15. 15

    Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6-8 minutes.

16. 16

    Season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.