This is a recipe for skillet fried chicken that is a great week night meal. Simply put, it is chicken breaded in a mixture of cornmeal and flour, and fried with olive oil. I like to eat this dipped in honey mustard, but the chicken is juicy so it does not even really need a sauce.
Cornmeal Crusted Chicken (serves 6)
3 lbs. chicken cutlets
2 cups cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil to coat skillet
Cut the chicken cutlets into 3×1 in strips. Combine flour, salt, pepper, and cornmeal in a bowl.
Dip the chicken pieces into the dry mixture to coat. Place the butter in the skillet at medium/ high heat (350 degrees). Coat the skillet with olive oil. Put the breaded chicken into the heated skillet. Cook on each side until the pieces are golden in color and the chicken is cooked all the way through.
Serve alongside vegetables and a starch, put it in a salad, the options are endless!