Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce is an easy to make dinner that’s packed with flavor and is sure to become your new favorite meal!
I’ve had an obsession with anything jalapeno and bacon for years. There’s just something about those flavors together that rubs me the right way. After making all kinds of delicious appetizers with these flavors, I’ve branched out into breakfast and dinner. This Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce might just be my new favorite dinner. It’s easy to make and the flavors are incredible!
CORNBREAD CRUSTED CHICKEN WITH BACON JALAPENO POPPER SAUCE
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My love for bacon and jalapeno originally started with my first Bacon Wrapped Jalapeno Popper. The combination of flavors was totally addicting for me! I started making the poppers for all our parties and they were always a huge hit. Then I planned a big dinner party at my house and wanted to serve the Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce recipe I’d found! I removed the seeds from the jalapenos so it wasn’t too spicy and more kid-friendly. The dinner was a huge hit and I’ve been making this dish ever since! This meal is sure to to become part of your regular meal rotation!
Want more Jalapeno and Bacon recipes?
- Bacon Jalapeno Deviled Eggs
- Bacon Jalapeno Popper Quiche
- Baked Jalapeno Popper Chicken Sliders
- Bacon Jalapeno Popper Twice Baked Potatoes
- Bacon Jalapeno Baked Potato Soup
- More Dinner Recipes…
Tools used in this Cornbread Crusted Chicken with Bacon Jalapeno Popper Sauce recipe
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
Breading Trays: I love these trays! The raised sides mean I don’t have to worry about flour, liquids, or breadcrumbs spilling on the counter and they make clean up so easy.
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
- 6 pieces bacon you can less, but we love bacon, chopped
- 1 cup cornmeal
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1 egg beaten
- 4 boneless skinless chicken breast halves
- Vegetable oil for frying
- 3 jalapenos seeded and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cloves garlic minced
- 2 cups chicken broth
- 8 ounces cream cheese softened
- 3/4 cup shredded cheddar cheese
- In a skillet, fry the bacon over medium heat until crisp. Remove to a paper towel-lined plate to drain, and then chop the bacon once cool enough to touch.
- Set the skillet aside and save the bacon grease for making the sauce.
- In a bowl, combine cornmeal, chili powder, cumin, and salt.
- In another bowl, beat the egg.
- Dip each chicken breast in the beaten egg, then coat with the cornmeal mixture.
- Add vegetable oil to a large skillet over medium-high heat. Fry the chicken breasts until crispy and the juices run clear. Remove to a paper towel-lined plate.
- To the skillet with the bacon grease, add the jalapenos, salt, and pepper. Cook until softened
- Add garlic and cook and stir for about 30 seconds until fragrant.
- Stir in the chicken broth to deglaze the pan and then bring to a boil.
- Add the cream cheese and cook and stir until melted and smooth.
- Add cheddar cheese and chopped bacon to the sauce. Stir until the cheese melts
- Top the chicken with the sauce. Serve and enjoy.
I saw Mandy, on Mandy in the Making, feature this recipe.
I gathered up the ingredients and made it that night.
My husband and I absolutely loved it!! The flavors are amazing!
I’ve never left a review before, but with this recipe, I just had to. I’ve made this a few times, it is absolutely DELICIOUS! Do yourself, your family, your friends a favour and make this. You won’t regret it!
I was curious if you have ever tried lightly spraying the chicken breast with cooking spray and then baking instead of frying? I wonder if it would still turn out crisp? That is how I cook my chicken parmesan when breaded with breadcrumbs, but wasn’t sure if it would work for cornmeal. Looks so good and the sauce sounds so yummy. My family loves the bacon wrapped poppers, too. We call the Armadillo Eggs here in Texas.
Becky at The Two Bite Club says
I pinned this one! It looks AMAZING! We have a TON of jalapenos growing in our garden that will be perfect for this. Thank you for the idea!
Thank you so much Becky! Let me know what you think if you make it! We LOVE it! I saw your Three Cheese Bacon Dip and will be making that next weekend when family arrives for a visit! It looks incredible! I love bacon and cheese!!! Thank you for sharing!
Lori Hart says
This looks incredible!! Found you featured at What’s Cookin’ Wed.
Thank you so much Lori! Glad you came by!
Cindy @Hun... What's for Dinner? says
Holy Heck, this looks good!! Thanks for sharing on Simple Supper Tuesday!
Thank you Cindy! It is a new favorite meal and incredibly delicious!!!
Gloria @ Simply Gloria says
We love jalapenos to so much! I’ve done the bacon wrapped poppers…aren’t they delish! But this recipe with the chicken…takes the cake– I mean, the Jalapeno!
Thanks Gloria! We have a major love for bacon wrapped poppers too and this meal is absolutely incredible!
Cynthia L. says
I think this is the first time I have ever head of using cornbread as a crust for chicken. I love the sauce!
Thanks for linking to the In and Out of the Kitchen party!
Cynthia at http://FeedingBig.com
Thank you Cynthia! The chicken turned out so good with a cornbread crust and was nice and crispy! The sauce was incredible!