Crispy Cornmeal Chicken



4 servings (serving size: 1 chicken breast half and 2 tablespoons salsa)

Recipe from

Oxmoor House

Nutritional Information

Calories 272
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 37.9 g
Carbohydrate 13.7 g
Fiber 1.4 g
Cholesterol 94 mg
Iron 0.0 mg
Sodium 464 mg
Calcium 0.0 mg


4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup yellow cornmeal
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon all-purpose flour
2 large egg whites, lightly beaten
2 teaspoons vegetable oil
1/2 cup salsa


Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Combine cornmeal and next 3 ingredients in a small bowl. Sprinkle flour evenly over each chicken breast half; dip in egg whites, and dredge in cornmeal mixture.

Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Serve with salsa.