Cornmeal Breaded Grilled Chicken
Elevate your weeknight dinner game with this Cornmeal Breaded Grilled Chicken, a delightful twist on classic grilled chicken that combines bold flavor and satisfying texture. Coated in a golden crust of seasoned yellow cornmeal, mixed with garlic and onion powder, paprika, and oregano, this recipe delivers a crispy, savory exterior while keeping the chicken juicy and tender. The buttermilk and egg wash ensure the breading clings perfectly, and a quick spray of oil helps the coating crisp up beautifully on the grill. With minimal prep time and an irresistibly crunchy finish, this dish is perfect for summer barbecues or casual family dinners. Pair it with a fresh salad, roasted vegetables, or creamy mashed potatoes for a meal that’s as stunning as it is delicious. Easy, flavorful, and perfect for grilling enthusiasts, this recipe is sure to become a new favorite at your table!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large egg
- 0.5 cup buttermilk
- 1 as needed vegetable oil spray
Instructions
Step 1: Preheat your grill to medium heat or about 375°F (190°C). Lightly oil the grill grates to prevent sticking.
Step 2: Rinse the chicken breasts under cold water and pat them dry with paper towels. Set aside.
Step 3: In a shallow dish, mix the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly combined.
Step 4: In another shallow bowl, whisk together the eggs and buttermilk until well blended.
Step 5: Dredge each chicken breast in the cornmeal mixture, pressing gently to adhere the coating. Shake off any excess, then dip the chicken breast into the egg mixture, allowing any excess liquid to drip off. Return the chicken to the cornmeal mixture and coat thoroughly. Repeat for all chicken breasts.
Step 6: Spray each coated chicken breast lightly on both sides with vegetable oil spray. This will help achieve a crispy texture during grilling.
Step 7: Place the breaded chicken breasts on the preheated grill. Cook for 10-12 minutes on each side, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crisp.
Step 8: Remove the chicken from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist.
Step 9: Serve the cornmeal breaded grilled chicken with your favorite side dishes, such as roasted vegetables, a fresh salad, or mashed potatoes.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 622 mg | 13% | |
*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.
