Crunchy Pan-Fried Chicken

A mix of cornmeal and breadcrumbs gives this fried chicken recipe a crisp bite while keeping the inside of the meat juicy. This crispy coating is also terrific on skinned and boned chicken thighs or pork chops.
Makes 4 servings

Ingredients

+ Add To Shopping List
1/2 cup self-rising cornmeal mix
1/2 cup seasoned fine dry breadcrumbs
1/2 teaspoon pepper
4 skinned and boned chicken breasts
1 large egg, beaten
1/4 cup vegetable oil

Preparation

Prep: 10 Minutes
Cook: 10 Minutes

Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture.

Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.

Created date

December 2005

Nutritional Information