Recipe by Kittencal@recipezazz
The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder --- the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :)
Top Review by Chef shapeweaver �
UPDATE: I made this again on 2/10/09,and this time it turned out much better than the first time I made this.So,that's why the rating went from 4 to 5 stars.I did do a couple of things different,first I used a couple of butterflied pork chops and cooked it at a lower heat.And since mashed potatoes were served, I took a bit of the drippings and made some gravy.I've got to tell you, the drippings make some very good gravy. "YUMMERS :)". I have to say I'm glad to be the first one to rate and review this recipe. This was made on 5/5/08 for mine and SO's dinner and boneless pork chops were used.If you use boneless chops, I would suggest cutting the cornmeal mix and breadcrumbs down to 1/4 cup each.And as they were frying, I did sprinkle a little seasoning salt on each chop.This was a very moist and tender chop.And had a very good flavor,this will be made again. Thanks for posting and, "Keep Smiling :)"
- 1⁄2 cup self-rising cornmeal mix
- 1⁄2 cup dry breadcrumbs
- 1⁄2 teaspoon black pepper
- 1⁄2-1 teaspoon garlic powder
- 4 boneless skinless chicken breasts
- 2 eggs, beaten
- oil (for frying)
- seasoning salt (optional)
Directions See How It's Made
- In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
- Place the eggs in another dish.
- Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
- heat oil in a skillet over medium-high heat.
- Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.