Polenta-crusted chicken with cornbread

Polenta-crusted chicken with cornbread

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 40 mins Cook: 1 hr

More effort

Serves 6
Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread

Nutrition and extra info

  • cornbread only

Nutrition: per serving

  • kcal621
  • fat22g
  • saturates5g
  • carbs70g
  • sugars6g
  • fibre2g
  • protein36g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 skin-on chicken pieces (we used drumsticks and thighs)

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200ml buttermilk (or regular milk if you can't find it)
  • 100g polenta or cornmeal

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 100g self-raising flour
  • large pinch of paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • large pinch of cayenne
  • 100ml sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • coleslaw, to serve

For the cornbread

  • oil, for greasing
  • 200g polenta, cornmeal or polenta flour

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 100g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 medium egg
  • 500ml buttermilk or natural yogurt

Method

  1. If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.

  2. Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

maryechappell's picture

Like the chicken recipe & coating, we don't like chicken skin so I skinned the pieces, I used 6 pieces and half quantity of coating and there was plenty for 8. Couldn't find buttermilk so used milk and yogurt for corn bread. Next time will add some paprika and cayenne to the bread too as I found it a bit tasteless, I did a half quantity of bread too and it made 4 muffins.

gil8ert's picture
5

Very tasty, although fiddly well worth the effort. The cornbread is delicious, although I had to substitute half of the buttermilk for creme fraiche as I didn't have enough buttermilk and I used gluten free flour and baking powder.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

roseleanor's picture

The ingredients list says regular milk if you can't find buttermilk, but the instructions say NOT regular milk... however, if your local store doesn't stock buttermilk, just add a tablespoon of lemon juice to the regular milk and let it sit for half an hour. it works just as well.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.