Cornmeal Crispy Chicken

Cornmeal crispy chicken ingredients

Eric Isaac / Getty Images

Prep: 10 mins
Cook: 10 mins
Rest: 20 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
328 Calories
8g Fat
19g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 154mg 51%
Sodium 306mg 13%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 43g
Vitamin C 2mg 11%
Calcium 85mg 7%
Iron 2mg 14%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For crispy, flavorful chicken breasts without all of the fat of fried chicken, whip out your George Foreman or another two-sided grill. A coating of cornmeal and Parmesan cheese adds a nice, thin coating with lots of flavor.

This is an easy recipe that is fun to make and eat and uses ingredients you probably have on hand. Boneless, skinless chicken breasts are excellent, but you can use chicken thighs if you'd like, or even pork tenderloin, sliced and pounded thin. This recipe is cooked on a dual-contact grill. If you use a regular grill and have to turn the meat, the cooking time is doubled.

For sides, try garlic mashed potatoes or roasted potatoes. Add a green salad or a fruit salad and some biscuits or dinner rolls.

"The chicken breasts were crispy and perfectly cooked in about six minutes, and with the lime juice, Parmesan cheese, and herbs, they were delicious. This chicken would be great served as a main dish, sliced and served in a salad, or served in sandwich buns." —Diana Rattray

Cornmeal crispy chicken cooked on a contact grill
A Note From Our Recipe Tester


  • 4 medium boneless, skinless chicken breasts

  • 1 large egg

  • 3/4 cup yellow cornmeal

  • 1/4 cup grated Parmesan cheese

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons lime juice

  • Cooking spray, for the grill

Steps to Make It

  1. Gather the ingredients.

  2. Place chicken breasts between 2 sheets of waxed paper and gently pound chicken to 1/3-inch thickness using the smooth side of a meat mallet or a rolling pin. Be careful not to tear chicken.

  3. Beat egg in a shallow bowl.

  4. In another shallow bowl or pan, combine cornmeal, Parmesan cheese, basil, and oregano. Season with salt and pepper.

  5. Brush chicken with lime juice, then dip in beaten egg.

  6. Coat with cornmeal mixture. Let chicken rest on a wire rack for 20 to 30 minutes so coating dries.

  7. Spray a two-sided, dual-contact grill (like a George Foreman) with nonstick cooking spray.

  8. Cook chicken for 4 to 7 minutes until thoroughly cooked to 165 F, and coating is brown and crisp.

Recipe Variations

  • Swap out the lime juice with fresh lemon juice.
  • Add a pinch or two of red pepper flakes for a little spice.
  • Replace the basil and oregano with 1 teaspoon of an Italian herb blend.


  • Some of the more basic George Foreman grills do not have variable temperature settings. If your grill has a temperature setting, set it at about 375 F for chicken or consult your owner's manual.
  • Make sure the label on the cornmeal states "gluten-free" if you are on a gluten-free diet.
  • If you use chicken thighs, the cooking time would be increased to 5 to 8 minutes total.
  • If you'd like to use slices of pork tenderloin, it should cook to 145 F in about 2 to 4 minutes.
  • Make sure that all of the meat is pounded to the same thickness so that it cooks evenly and in the same amount of time.
  • Always check the final internal temperature with a meat thermometer. Chicken should be cooked to 165 F every single time to be truly safe.
  • If you don't have a dual-contact grill or regular grill, cook this chicken in a lightly oiled sauté pan on the stovetop. Check the temperature for doneness to make sure the meat is cooked through.

How to Store Cornmeal Crispy Chicken

  • Transfer leftover chicken to shallow airtight containers or wrap tightly with plastic wrap or foil and eat within three to four days.
  • To freeze the cooked chicken, transfer it to zip-close freezer bags or freezer containers and freeze for up to four months.
  • Reheat leftover cooked cornmeal crispy chicken in a 375 F oven for 10 to 15 minutes, or until the internal temperature reaches 165 F. If frozen, reheat for about 25 to 30 minutes.