Cornbread Crusted Chicken



4 skinless boneless chicken breast halves or 8 boneless skinless chicken thighs (1 1/2 lbs.) or turkey breast

1 1/2 cups (about 4 ounces) packaged cornbread stuffing mix

1 tsp. Bell's seasoning

1/4 cup buttermilk

1 1/2 Tbsp. vegetable oil


  1. Place chicken breasts between two pieces of plastic wrap and pound slightly with meat mallet to flatten. Season with pepper.
  2. Crush stuffing mix in a food processor or place in zipper lock bag and crush with a rolling pin or meat tenderizer until finely crumbed. Place in a pie dish or shallow bowl and add Bell's seasoning.
  3. Dip chicken in buttermilk and then into crumb mixture. Press to adhere crumbs.
  4. Heat oil in a large non-stick skillet on medium high heat. Add chicken and cook until golden brown, about 3 to 5 minutes per side.

Serve with mashed potatoes and steamed broccoli.