Print Cornmeal Crumbed Chicken Breasts Recipe
Cornmeal Crumbed Chicken Breasts
1/4 Cup Buttermilk
3 Tablespoons Flour
2 Tablespoons Olive Oil
1/4 Teaspoon Pepper Freshly Ground
2 1/4 Ounces Yellow Cornmeal
3/4 Teaspoon Salt coarse
2 Pounds Chicken Breasts halved and skinned
1. Preheat oven to 375 degrees.

2. Place chicken in pan; pour buttermilk over chicken.

3. Turn to coat evenly. In large plastic bag shake cornmeal, flour, salt and pepper.

4. One at a time, place chicken in a bag and shake.

5. In heavy nonstick skillet, over medium high heat, heat oil.

6. Add chicken, skin-side down; cook until browned on one side.

7. Return to pan, skin side-up. Drizzle with leftover oil.