What’s for dinner? 30-minute crispy cornmeal chicken

Chef Terrance Tshivhase’s cornmeal fried chicken recipe is unbelievably crispy and packed with flavour on the outside, and perfectly juicy on the inside.

Serves 4

You’ll need: 3 Tbsp cornmeal; 1 Tbsp flour; 1 Tbsp chilli powder; 1 tsp ground cumin; ½ tsp salt; 4 boneless, skinless chicken breasts; 1 Tbsp vegetable oil; 1 tsp dried oregano.

How to: 

In a small bowl, mix the cornmeal, flour, chilli powder, cumin, oregano and salt.

Press chicken into the dry mixture and coat completely.

In a non-stick skillet, heat the oil at a medium temperature and cook chicken.

Turn over every 10-15 mins or until no longer pink inside.

Serve with a green side salad.

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