Cajun Corn Meal Breaded Chicken and Fish recipe

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Ingredients

1 cup Martha White® Enriched Self-Rising White Corn Meal Mix
1 ½ cups Martha White® All-Purpose Flour
4 teaspoons Cajun seasoning blend, or more to taste
1 teaspoon salt, divided
1 ½ cups buttermilk
1 teaspoon hot pepper sauce, or more to taste
1 ½ pounds boneless, skinless chicken breast*
1 ½ cups Crisco® Vegetable Oil

Nutrition Info

914.3 calories
carbohydrate: 54.1 g
cholesterol: 67 mg
fat: 67.5 g
fiber: 2.3 g
protein: 25.8 g
saturatedFat: 11 g
servingSize: -
sodium: 1388.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.

  2. Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.

  3. Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.

Recipe Yield

6 servings

Recipe Note

Strips of chicken breast or catfish fillets with spicy Cajun seasonings and a cornmeal coating fry up crisp and delicious.

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