Cajun Cornmeal Crusted Chicken

1. 1

   Preheat the oven 350 degrees F.

2. 2

   In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon 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

   With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness.

6. 6

   Pat the chicken breasts dry and season with salt.

7. 7

   First, lightly coat each breast in flour and shake off any excess.

8. 8

   Next, dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl.

9. 9

   Finally, dredge the chicken in the cornmeal mixture; again shake off any excess coating.

10. 10

    Lay the chicken on a piece of waxed 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, about 3 to 4 minutes.

13. 13

    Turn over and cook 3 to 4 minutes more.

14. 14

    Drain chicken on a paper towel.

15. 15

    Repeat with remaining chicken.

16. 16

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

17. 17

    Season with salt to taste, and serve immediately with mustard mayonnaise or sliced tomatoes.

* Per serving · 4 servings · Values may vary.