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Recipe: Cornmeal crusted chicken is easy, fast

Posted October 6, 2011

You can cook delicious dinners in less time than it takes to pick up take out. All it takes is one trick: Keep it simple.

With only five ingredients (I don't count oil, water, salt and pepper), you can create mouth-watering meals like cornmeal crusted chicken that are ready to eat in 20 minutes or less.

Cornmeal Crusted Chicken

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep frying. Blackberries (or raspberries, if you prefer) combined with whole grain mustard make for a sweet-and-savory dipping sauce. Serve with: steamed broccoli and carrots. Super kid friendly too!

Ingredients

1 cup blackberries or raspberries, finely chopped
1 1/2 tablespoons whole grain mustard
2 teaspoons honey
1 pound chicken tenders, cut in half crosswise
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons cornmeal
1 tablespoon extra-virgin olive oil

Preparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the sauce.

To cut the fat and calories, place on cooling rack on cookie sheet and bake at 350 degrees for about 25 minutes, or until no longer pink.

Susan is the mom of two and owner of Lil' Chef, a cooking studio for kids and teens in Raleigh. She offers recipes here on Go Ask Mom a couple of times a month. Go Ask Mom features recipes every Friday.

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