Cajun Crusted Chicken Recipe

I just put this recipe together and tested on my family and everyone heartily approved! It's really easy to prepare, and it makes a great entree, or serve it as finger food for your party! Below this recipe is the recipe for my Creole seasoning mix.

Ingredients:

Chicken Chili

1.5 to 2 lb. boneless and skinless chicken breast, cut into approx.

1/2" strips

3/4 cup corn meal

3 eggs, beaten

1/4 cup canola oil

3 tbsp. American Creole Seasoning Mix (see recipe below)

1 tbsp. dried parsley flakes

Instructions:

In a shallow dish, combine the corn meal, parsley flakes, and the
Creole seasoning mix. Dip the chicken breasts in the beaten egg,
then into the corn meal mixture. Heat the oil in a large skillet
(preferably no-stick) over medium-high heat. Add the chicken and
cook on both sides until sides are golden brown and meat is
thoroughly cooked (should take approximately 10 minutes). Cook in
two batches if necessary. Serves 4 to 6.

AMERICAN CREOLE SEASONING MIX

While you can use pre-mixed Cajun or Creole spice blends as a
substitute for my mix, it would be well worth your while to mix
from my instructions (or tweak it a little if you'd like). In "I'm
Just Here for the Food," Alton Brown describes how he bought a jar
of spice mix with a full color photo of a celebrity chef on the
label. At the same time he bought all of the individual ingredients
that were listed in the chef's mix. He put together his own blend
of the raw ingredients and, using a pharmacy scale, discovered that
the markup on the chef's mixture was about 500%! It will take a
little time to mix these, but if you do, you'll have plenty left
over for when you make jambalaya, gumbo, blackened fish or chicken,
etc.

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry's® seasoned pepper (or black pepper)

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid
on and shake everything together real well. (For best results, use
fresh spices!)

Copyright © 2008 Lee Griffith. All rights reserved.

Cajun Crusted Chicken Recipe

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

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