A classic from the American South. Juicy and crispy, this chicken can be enjoyed hot or cold.
- Prep: 45 min
- Cooking: 20 min
- Refrigeration: 2 h
- 2 cups (500 mL) buttermilk
- 1 tsp (5 mL) celery salt
- 1/2 tsp (5 mL) pepper
- 2 cloves garlic crushed
- 4 small boneless skinless chicken breasts
- 1 cup (250 mL) medium cornmeal (polenta #250)
- 1/2 tsp (2.5 mL) cayenne pepper
- 1/2 tsp (2.5 mL) salt
- 2 tsp (10 mL) ground paprika
- 2 tsp (10 mL) celery salt
- 1 tbsp (15 mL) onion powder
- 1 tbsp (15 mL) garlic powder
- 2 eggs
- 1 cup (250 mL) marinade
- 2 cups (500 mL) or more whole wheat breadcrumbs
- 1/4 cup (60 mL) peanut or sunflower oil
- Blue cheese sauce
- 1/3 cup (80 mL) crumbled Canadian Blue cheese at room temperature
- 1/2 cup (125 mL) 15 or 18% cream
- Freshly ground pepper to taste
Prepare the marinade. In a resealable bag or container, mix the buttermilk, celery salt, pepper and garlic. Cut each chicken breast into 2 or 3 strips. Place the chicken in the marinade and refrigerate between 4 and 24 hours. Drain the chicken. Reserve 1 cup (250 mL) of marinade.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the seasoning. In a resealable bag or bowl, combine the cornmeal, cayenne pepper, salt, paprika, celery salt, onion powder and garlic powder. Set aside.
In a bowl, whisk the eggs with the reserved cup (250 mL) of marinade. Put the breadcrumbs in another bowl or a resealable bag.
Dredge a few pieces of the drained chicken in the seasoning. Shake off excess then immerse in the egg mixture. Drain and dredge in breadcrumbs, coating thoroughly. Shake lightly and put on a plate. Repeat with the rest of the chicken.
Heat the oil in a sauté pan over medium-high heat. Brown half the chicken pieces for 2 minutes on each side. Place on a paper towel. Repeat with the rest of the chicken. Sponge off excess oil and place on the baking sheet. Bake in the oven for 10 to 15 minutes. Sponge off once more with a paper towel. Serve immediately with the sauce. To serve cold, let the pieces cool and refrigerate in a paper bag or wrapped in paper towels to keep it crispy.
Prepare the sauce. Using an immersion blender or a fork, mix the Blue cheese and cream until smooth. Add pepper to taste. Serve with the chicken.
*You can replace buttermilk by sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using.
If you prefer to bake the chicken entirely in the oven, preheat the oven to 425°F (220°C). Apply a thin coat of cooking spray to the breaded chicken pieces. Bake for 10 minutes, turn and cook for 10 more.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 291 mg|
|Vitamin B6:||63 %|
|Vitamin E:||68 %|