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Crusty Southern Cornmeal Chicken Breasts



  • 6 cups skim or 1% buttermilk
  • Salt to taste
  • 3 1/2 teaspoons black pepper, divided
  • 3 teaspoons cayenne pepper
  • 12 garlic cloves, mashed
  • 12 (8 ounce) boneless, skinless, chicken breasts
  • 2 3/4 cups seasoned cornbread stuffing, crushed until lumpy but not fine crumbs
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons seafood seasoning
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried basil
  • Paprika as needed


  1. Whisk together milk, salt, 1 1/2 teaspoons black pepper, cayenne and garlic.
  2. Place chicken in baking dish. Pour mixture over chicken.
  3. Refrigerate for at least 3 hours or overnight, turning occasionally to distribute seasoning.
  4. Combine stuffing, flour, seasoning, 2 teaspoons black pepper, thyme and basil.
  5. Remove chicken from marinade; shake off excess liquid.
  6. Dredge chicken in crumb mixture, coating evenly.
  7. Sauté chicken over high heat, 2 to 3 minutes on each side, until brown.
  8. Place on baking pan coated with vegetable oil.
  9. Lightly spray each piece with oil and sprinkle with paprika.
  10. Bake at 400 degrees F about 15 minutes or until crusty and brown.

Yield: 12 servings

Nutrition per portion: Calories, 273; fat, 8g (26% calories from fat); protein, 44g; carbohydrate, 4g; cholesterol, 109mg; sodium, 395mg


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