Name: Spicy Cornmeal Crusted Baked Chicken Sandwiches
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Soul Food / African American
Ingredients: 1.59 lbs chicken breast (cut into 8 even pieces or strips about 3-4 oz each); 1 cup cornmeal; 2 tablespoons chili powder; 2 teaspoons black pepper (freshly ground preferred); 2 large eggs; 4 slices flatbread or bread (for serving, lightly toasted)

Description

Tender chicken breast pieces coated in a chili powder and black pepper cornmeal crust with egg wash then roasted until crispy and golden for big umami flavor. Served on simple toasted flatbread or bread slices this low-sodium soul food inspired sandwich delivers mild heat and savory depth perfect for family dinner with leftovers for the week ahead. Total cook time around 35 minutes.

Cultural Background

Cornmeal-based coatings trace back to Native American and early Southern cooking traditions where corn was a staple crop ground into meal for breading proteins. In African American soul food cuisine, similar techniques evolved from West African frying methods adapted with available New World ingredients like cornmeal and peppers to create flavorful crispy chicken dishes. Baking instead of deep-frying reflects modern health-conscious adaptations within soul food while preserving the savory umami and mild spice profiles central to family Sunday dinners.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 35 minutes
TOTAL TIME: 50 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.59 lbs chicken breast (cut into 8 even pieces or strips about 3-4 oz each)
1 cup cornmeal
2 tablespoons chili powder
2 teaspoons black pepper (freshly ground preferred)
2 large eggs
4 slices flatbread or bread (for serving, lightly toasted)

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or lightly grease with a minimal amount of neutral oil if available to prevent sticking.
In a shallow bowl or plate, whisk the 2 eggs until smooth to create an even egg wash.
In a separate shallow bowl or plate, combine the 1 cup cornmeal, 2 tablespoons chili powder, and 2 teaspoons black pepper, mixing thoroughly to distribute the spices evenly for consistent mild heat and flavor.
Pat the 1.59 lbs of chicken breast pieces dry with paper towels to help the coating adhere well.
Dip each chicken piece first into the egg wash, allowing excess to drip off, then press firmly into the cornmeal mixture on all sides until fully coated.
Arrange the coated chicken pieces in a single layer on the prepared baking sheet without overcrowding to ensure even crisping.
Bake in the preheated 400-degree oven for 30-35 minutes, flipping the pieces halfway through at the 15-17 minute mark, until the crust is golden brown and crispy and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken bakes, lightly toast the 4 slices of flatbread or bread if desired for added texture.
Remove chicken from oven and let rest for 2-3 minutes before assembling sandwiches by placing 2 pieces of chicken on each toasted bread slice.

Tips

- For extra crispiness, place a wire rack on the baking sheet to allow air circulation underneath the chicken during baking.
- Avoid overcrowding the baking sheet as this steams the chicken instead of crisping the crust.
- If chili powder is too mild, a small pinch of cayenne can be added to the coating mix though none is required given the available ingredients.

Nutrition

Calories: 380
Protein: 42g
Carbs: 28g
Fat: 10g