Mexican Pan Fried Chicken

ingredients

• ¹⁄₂cup buttermilk
• ²⁄₃cup yellow cornmeal
• 1tablespoon chili powder
• ¹⁄₂teaspoon salt
• 4boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness
• 2tablespoons vegetable oil
• 1cup salsa

directions

• 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.