Cajun Corn Meal Breaded Chicken and Fish

Prep Time:
20 min
Cook Time:
10 min
Total Time:
45 min
6 servings


  • 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1 1/2 cups White Lily® Enriched Bleached All-Purpose Flour, divided
  • 4 to 5 teaspoons Cajun seasoning blend
  • 1 teaspoon salt, divided
  • 1 1/2 cups buttermilk
  • 1 to 2 teaspoons hot pepper sauce
  • 1 1/2 pounds boneless, skinless chicken breast or catfish fillets
  • 1 1/2 cups Pure Vegetable Oil


  1. MIX corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
  2. CUT chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
  3. HEAT oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165°F or fish flakes easily with fork. Drain on paper towels.


Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 160), Total Fat 19g (Saturated Fat g, Trans Fat g), Cholesterol 75mg, Sodium 1050mg, Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 3g), Protein 30g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

To knead dough, shape it into a flattened ball. Push it away from you, then fold it toward you. Turn and repeat until it's smooth and elastic, about 5-10 minutes.

Baking Tip

Unfrosted cakes keep 4-6 months in the freezer, and buttercream-frosted cakes keep 2-3 months. Do not freeze decorated cakes or cakes with cooked frosting.