Cornmeal Breaded Grilled Chicken Recipe

Get ready for juicy, flavorful chicken with an irresistible crispy cornmeal crust! This recipe is perfect for your George Foreman grill or any contact grill and is adapted from a popular recipe. Enjoy perfectly cooked chicken in under 30 minutes— the quick prep and cook time makes this a weeknight winner. Let the breaded chicken rest for 30 minutes before grilling for optimal results.

Prep Time 20 mins
Cook Time 23 mins
Calories 264.7 kcal
Protein 61g
Rating 4.5 (2 Reviews)
Cornmeal Breaded Grilled Chicken 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Breaded Grilled Chicken

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How to Make Cornmeal Breaded Grilled Chicken

  1. In a shallow dish, whisk together the cornmeal, flour, salt, pepper, and paprika.
  2. In a separate shallow dish, beat the eggs with a fork.
  3. Dip each chicken breast into the egg mixture, ensuring it's fully coated.
  4. Dredge the egg-coated chicken in the cornmeal mixture, pressing gently to adhere.
  5. Place the breaded chicken breasts on a plate and let them rest in the refrigerator for at least 30 minutes. This allows the breading to set and prevents it from falling off during grilling.
  6. Preheat your contact grill to medium-high heat.
  7. Place the chicken breasts on the preheated grill, ensuring they don't overcrowd the surface. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

1g

Fat

11g

Carbs

6g