Mexican Pan Fried Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The cornmeal crust makes a crunchy coating. It is a great alternative to the same old boring boneless/skinless chicken routine. Ingredients:
1/2 cup buttermilk |
2/3 cup yellow cornmeal |
1 tablespoon chili powder |
1/2 teaspoon salt |
4 boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness |
2 tablespoons vegetable oil |
1 cup salsa |
Directions:
1. Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
2. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
3. Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.
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