Crispy Cornmeal Chicken



1/2 cup cornmeal
1/2 tsp each dried thyme and salt
1/4 tsp pepper
1/4 cup buttermilk
4 boneless skinless chicken breasts
2 tbsp vegetable oil

1. In shallow dish, whisk together cornmeal, thyme, salt and pepper. Pour buttermilk into separate shallow dish. Dip chicken into buttermilk then cornmeal mixture, turning and pressing to coat.
2. In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once and brushing pan with remaining oil as needed, until crisp, golden and no longer pink inside, about 14 minutes.

Yield: 4 servings

By The Canadian Living Test Kitchen