MEXICAN PAN FRIED CHICKEN
The cornmeal crust makes a crunchy coating. It is a great alternative to the same old boring boneless/skinless chicken routine.
Provided by Grooved Pavement
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.
Nutrition Facts : Calories 299.2, Fat 9.7, SaturatedFat 1.6, Cholesterol 69.7, Sodium 814.1, Carbohydrate 22.2, Fiber 3.2, Sugar 3.7, Protein 31.1
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