Category - Chicken, Poultry & Duck

CRUSTY SOUTHERN CORNMEAL CHICKEN BREASTS

    Crusty Southern Cornmeal Chicken Breasts

    Yield: 12 portions

    6 cups skim or 1% buttermilk
    Salt to taste
    3 1/2 teaspoons black pepper, divided
    3 teaspoons cayenne pepper
    12 garlic cloves, mashed
    12 (8 ounce) boneless, skinless, chicken breasts
    2 3/4 cups seasoned cornbread stuffing, crushed until lumpy but not fine crumbs
    2 cups all-purpose flour
    1 1/2 tablespoons seafood seasoning
    1 1/2 teaspoons dried thyme
    1 1/2 teaspoon dried basil
    Paprika as needed

    Whisk together milk, salt, 1 1/2 teaspoons black pepper, cayenne and garlic. Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hours or overnight, turning occasionally to distribute seasoning.

    Combine stuffing, flour, seasoning, 2 teaspoons black pepper, thyme and basil. Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.


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