Saturday, May 12, 2012

Corn Fried Chicken with Popper Sauce


Corn Fried Chicken with Jalapeno Popper Sauce

I decided to try this one because it was all over Pinterest just before Cinco de Mayo. The jalapeno popper sauce sounded like a very kewl and tangy idea. All the pins were labeled "Corn Bread Fried Chicken". That immediately caught my attention and had my mouth watering.

This is NOT a corn bread coating. It is more like a coating that you use on pan fried catfish. This is no problem in fact it does work great. The chicken breast stays juicy and the outside crispy. Nice!

The popper sauce tastes great but, I had to add more then twice the cheese than the original recipe required. In making the sauce, I had to continally deal with the dairy separating from the bacon grease. This could have been avoided by adding a tablespoon of flour after sauteing the jalapenos and treating the sauce more like a mac and cheese sauce.

With all that said, this dish is a winner. I've posted the original recipe but I'ld suggest that you use the tips I've provided.


  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons milk
  • 1 egg, beaten
  • 1 cup yellow cornmeal
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 3 slices of bacon, chopped
  • 3 jalapeƱos, seeded and chopped
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 8 ounces cream cheese, softened
  • 3/4 cup shredded cheddar cheese



Directions:

In a medium skillet, fry bacon until crisp; drain on paper towels.

Whisk milk into beaten egg to make egg wash.

Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast into cornmeal mixture then egg wash, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels and keep warm.

Add jalapeƱos to the same skillet that was used to cook the bacon; season with salt and pepper and cook until softened. Then add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil.

I chopped an extra jalapeno for the picture.



Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese is melted.  Top chicken with sauce, serve and ENJOY!

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