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Fried Cayenne Cornmeal Chicken 1 1/2 cups buttermilk 3 teaspoons salt 1 teaspoon ground balck pepper 4 boneless skinless chicken breasts 8 slices white bread crusts removed 1/4 teaspoon cayenne pepper 1 cup vegetable oil In a container combine buttermilk, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place a chicken breast between two pieces of plast ic wrap. Using a meat tenderizer pound each chicken breast to 1/4 inch thick. Place each breast in the buttermilk marinade. Chill 20 minutes. Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mix to a shallow bowl. Remove a chicken breast half from buttermilk mixture and shake off excess liquid. Dredge both sides of chicken in bread crumbs and transfer to a plate. Repeat with the remaining chicken breasts. Line a baking sheet with a double thickness of paper towels. Heat the oil in a large nonstick skillet over medium high heat. When hot, carefully place two chicken breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breasts over and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve. |