|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 0g|
|Vitamin C 2mg||11%|
|*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.|
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.
"The chicken breasts were crispy and perfectly cooked in about 6 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
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
Gather the ingredients.
Place chicken breasts between two 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.
Beat egg in a shallow bowl.
In another shallow bowl or pan, combine cornmeal, parmesan cheese, basil, and oregano. Season with salt and pepper.
Brush chicken with lime juice, then dip in beaten egg.
Coat with cornmeal mixture. Let chicken rest on a wire rack for 20 to 30 minutes so coating dries.
Spray a two-sided, dual-contact grill (like a George Foreman) with nonstick cooking spray.
Cook chicken for 4 to 7 minutes until thoroughly cooked to 165 F, and coating is brown and crisp.
- 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 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.
- 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.
How to Store Cornmeal Crispy Chicken
- Transfer leftover chicken to shallow airtight containers or wrap tightly with plastic wrap or foil and eat within 3 to 4 days.
- To freeze the cooked chicken, transfer it to zip-close freezer bags or freezer containers and freeze for up to 4 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.