Polenta-crusted chicken with cornbread

Polenta-crusted chicken with cornbread

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



    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



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

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



    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

    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



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

  • 100g plain flour
  • 2 tsp baking powder
    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 eggs
  • 500ml buttermilk or natural yogurt


  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.

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Comments, questions and tips

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1st May, 2015
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.
12th Apr, 2014
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.
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13th Apr, 2014
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.