Crispy Cornmeal-Crusted Chicken
Golden on the outside, juicy on the inside — this cornmeal-crusted chicken delivers a wonderfully crunchy coating with minimal effort. The cornmeal adds a rustic, toasty flavour that far outshines regular breadcrumbs. Serve it as a weeknight main or slice into strips for an irresistible party appetizer.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) boneless chicken breast fillets
- 150 g (1 cup) fine cornmeal
- 3 garlic cloves, minced
- 2 tablespoons white vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Vegetable oil for frying
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Directions
- 1
Slice the chicken fillets into thin cutlets, about 1 cm (½ inch) thick.
- 2
Combine the minced garlic, salt, pepper and vinegar. Coat the chicken pieces and marinate for 10–15 minutes.
- 3
Spread the cornmeal on a shallow plate. Dredge each cutlet in the cornmeal, pressing gently to coat all sides evenly.
- 4
Heat at least 1 cm (½ inch) of oil in a skillet over high heat until shimmering hot.
- 5
Fry the cutlets for 3–4 minutes per side until deeply golden and crispy.
- 6
Drain on paper towels and serve immediately.
💡 Chef's Tip
For a party appetizer, cut the fillets into strips before coating and serve with a pink dipping sauce (equal parts mayo and ketchup). The key to a non-greasy crust is very hot oil — add a pinch of cornmeal to the pan first; if it sizzles immediately, the oil is ready.
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Same category — Poultry
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