Introduce your chicken to cornbread with our easy Baked Bacon Cornbread Chicken! This high protein recipe comes with a crispy outer bacon cornbread shell, is great for meal prep, and guaranteed to satisfy!
The first thing you’ll need to do for this recipe is to take out 4 pounds of chicken breast, trim the fat off of them, and cut them in half. Keep in mind the bigger your pieces are, the longer they’ll take to cook.
In a bowl for your wet ingredients mix together 2 extra large whole eggs, 4 tablespoons of olive oil, and 2 tablespoons of honey.
In a bowl for your dry ingredients mix together 1 1/2 cups of cornmeal, 1 teaspoon of salt, 8 tablespoons of bacon bits, and 6 tablespoons of wheat germ.
Did you know that wheat germ is a great healthy substitute for bread crumbs? It’s cheap, high in fiber, and packed with protein!
Take out a baking sheet, optionally line it, and coat it with some non-stick cooking spray. I lined mine with some aluminum foil today but parchment paper works great too.
Flip each piece of chicken around a few times in your wet mix then in your dry mix. Repeat until all of your baked bacon cornbread chicken is coated.
If there’s any mix left, evenly distribute it it over the top.
Put your chicken into the oven on 400F/204C for around 30-35 minutes.
Remove your chicken from the oven, portion it out, and pair it with your favorite vegetables.
One of our favorites to pair this recipe with? Some Cut Sweet Potatoes!
Baked Bacon Cornbread Chicken
What We Used
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- 4 Pounds Chicken Breast
- 4 Tablespoons Olive Oil
- 2 Extra Large Whole Eggs
- 2 Tablespoons Honey
- 8 Tablespoons Bacon Bits
- 1 ½ Cups Cornmeal
- 6 Tablespoons Wheat Germ
- 1 Teaspoon Salt
- Take out your Chicken Breast, trim the fat off of them, and cut them in half
- Combine your Olive Oil, Eggs, and Honey into a bowl
- Mix them together
- Combine your Cornmeal, Salt, Bacon Bits, and Wheat Germ into another bowl
- Mix them together
- Take out a baking sheet and coat it with some non-stick cooking spray
- Flip each piece of Chicken around a few times in your wet mix and a few times in your dry mix
- Place it onto your baking sheet
- Cook them on 400F/206C for 30-35 minutes
- Calories: 3349
- Fat: 97g
- Saturated Fat: 14g
- Sodium: 2130mg
- Carbs: 187g
- Fiber: 36g
- Sugar: 38g
- Protein: 432g
- Calories: 334
- Fat: 9.7g
- Saturated Fat: 1.4g
- Sodium: 213mg
- Carbs: 18.7g
- Fiber: 3.6g
- Sugar: 3.8g
- Protein: 43.2g
Looks delicious. Can’t wait to try this as well as the coffee cake. Both look like killer recipes.