Cornbread Chicken
Crispy, golden, and deeply satisfying, Cornbread Chicken is the perfect fusion of Southern comfort flavors and rustic charm. This recipe transforms boneless, skinless chicken breasts into a show-stopping meal by coating them in a seasoned blend of cornmeal, flour, garlic powder, and paprika, creating a delightfully crunchy crust. The chicken is first seared in a skillet for a tantalizing golden color, then baked to juicy perfection for a fuss-free dinner. Enhanced with the tangy richness of buttermilk and the option to drizzle honey for a subtle touch of sweetness, this dish is a comforting classic with a modern twist. Ready in under an hour, Cornbread Chicken is the ultimate crowd-pleaser, perfect for weeknight dinners or casual gatherings. Pair it with creamy coleslaw or buttery mashed potatoes for a complete Southern feast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup vegetable oil
- 2 tablespoons honey (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
In a medium bowl, combine cornmeal, flour, baking powder, garlic powder, paprika, salt, and black pepper. Stir well to ensure the dry ingredients are evenly mixed.
In another bowl, whisk together the buttermilk and egg until smooth.
Dip each chicken breast into the buttermilk mixture, allowing any excess liquid to drip off. Then coat the chicken breast evenly in the cornmeal mixture, pressing gently to ensure the coating adheres well.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts for about 2-3 minutes on each side until golden brown. (Do not fully cook; you will finish baking them in the oven.)
Transfer the seared chicken breasts to the prepared baking dish. Place the dish in the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Optional: Drizzle honey over the chicken just before serving for a touch of sweetness.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 46.8 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 48.1 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
