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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 50 |
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Directions: Put cornmeal through small food processor or spice grinder. Put parsley, cajun, montreal,sage, and rosemary leaves through spice mill. Mix everything together, preferably sift once after mixing and there will probably be larger pieces which will need reprocessing. I like to put everything through the food processor to combine well. Be careful in adding the seasoning mixes as it will get too salty especially used on the seasoned chicken breasts. Increase the heat by adding more black pepper and cayenne pepper (or just spray with water and redip in the seasoning mix). Probably something that would be good would be a cajun spice without the salt added. ""DO NOT ADD SALT TO MIX""
Cut each chicken breast diagionally into about 4 to 5 pieces. Coat with mix, if not enough mix on the pieces spray lightly with water and recoat.
Use about 1/4 inch oil in stir fry pan and brown both sides of chicken. Can be completely cooked this way or place under broiler @ 450* F for a few minutes (5-7).
Broil/Convection @ 400* on rack raised over broiler pan. Try Thighs 10 min each side and Drumsticks 8 min each side.
Delicious dipped in ranch dressing or partaly cooked and finished cooking in a homemade BBQ sauce in the oven.
Comments: Can also try other herbs like Thyme or Poultry seasoning (Nov 06 added thyme
Ingredients:
2 whole thyme leaves
2 whole rosemary leaves
2 crumpled sage
1 chipotle
1 Ounce(s) paprika
1 cayenne pepper
3 pepper black
1 Ounce(s) garlic powder
4 onion powder
5 Clubhouse montreal chicken seasoning
5 Clubhouse cajun seasoning
2 Ounce(s) parsley flakes
163/1250 Pound(s) corn starch
8 Ounce(s) fine cornmeal
1 27/625 Pound(s) flour |
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