Crispy Mexican-Style Chicken with Salsa
Elevate your dinner routine with this delectable Crispy Mexican-Style Chicken. Featuring a crunchy cornmeal crust infused with zesty chili powder, each bite is bursting with flavor. This dish serves as a fantastic alternative to traditional boneless, skinless chicken preparations. Pair it with fresh salsa for an added punch, making it a perfect centerpiece for family dinners or casual gatherings. Easy to prepare and wonderfully satisfying, this recipe is sure to impress with its delightful crunch and vibrant flavors.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Buttermilk
1/2 cup (none)
Yellow cornmeal
2/3 cup (none)
Chili powder
1 tablespoon (none)
Salt
1/2 teaspoon (none)
Boneless skinless chicken breast halves
4 pieces (pounded to 1/2- to 1/3-inch thickness)
Vegetable oil
2 tablespoons (split for cooking)
Salsa
1 cup (none; can use Salsa Verde or favorite salsa)
Instructions
1
Pour the buttermilk into a shallow dish, ensuring there’s enough room for all chicken pieces to be submerged.
2
In a separate shallow dish, combine the cornmeal, chili powder, and salt, mixing thoroughly.
3
Take each pounded chicken breast and immerse it in the buttermilk, making sure it is fully coated. Then, transfer the chicken to the cornmeal mixture, pressing gently to ensure an even coating on all sides.
4
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Once hot, add 2 coated chicken breasts to the skillet. Sauté for about 3 minutes on each side, or until the chicken is golden brown and cooked through.
5
Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm. Repeat the process with the remaining tablespoon of oil and the remaining chicken breasts.
6
Once all chicken is cooked, serve immediately with your choice of salsa spooned generously over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Crispy Mexican-Style Chicken with Salsa.
What type of chicken is best for this recipe?
Boneless skinless chicken breast halves are used for this dish.
How thick should the chicken be pounded?
The chicken should be pounded to a thickness of 1/2 to 1/3 inch.
What creates the crispy crust on the chicken?
A mixture of yellow cornmeal, chili powder, and salt creates the crunchy coating.
How much buttermilk is required?
The recipe calls for 1/2 cup of buttermilk.
What is the purpose of the buttermilk?
The buttermilk acts as a binder to help the cornmeal mixture adhere to the chicken.
How much chili powder is used in the coating?
One tablespoon of chili powder is used to infuse the crust with flavor.
What kind of oil should I use for frying?
The recipe recommends using 2 tablespoons of vegetable oil, split for cooking.
How many servings does this recipe yield?
This recipe serves 4 people.
What is the recommended cooking heat?
The chicken should be cooked over medium heat in a large nonstick skillet.
How long does the chicken need to cook on each side?
Sauté the chicken for approximately 3 minutes per side until golden brown.
What should I do once the first batch of chicken is cooked?
Transfer it to a plate and tent it with aluminum foil to keep it warm while cooking the rest.
What is the suggested topping for this dish?
One cup of salsa, such as Salsa Verde or your favorite variety, should be spooned over the top.
Is this recipe considered easy to prepare?
Yes, it is tagged as an easy recipe suitable for family dinners or casual gatherings.
What type of cornmeal is used?
Yellow cornmeal is used to provide the signature crunch and color.
How much salt is included in the breading?
The breading includes 1/2 teaspoon of salt.
Can I use a regular skillet instead of nonstick?
While a nonstick skillet is recommended to prevent the coating from sticking, a regular skillet can be used with careful temperature management.
What is the main category for this recipe?
The recipe falls under the Chicken Breast category.
Should the chicken be served immediately?
Yes, for the best texture and crunch, it should be served immediately after cooking.
How do I ensure an even coating on the chicken?
After dipping in buttermilk, press the chicken gently into the cornmeal mixture on all sides.
Is this dish spicy?
It has a zesty kick from the chili powder and can be as spicy as the salsa you choose to serve with it.
What are some tags associated with this recipe?
Common tags include chicken, mexican cuisine, pan-fried, crispy, cornmeal, and dinner.
How many total ingredients are needed?
The recipe requires 7 main ingredients.
What is the first step in the instructions?
Pour the buttermilk into a shallow dish for submerging the chicken.
What is the second step in the instructions?
In a separate shallow dish, combine the cornmeal, chili powder, and salt.
How much salsa is recommended per recipe?
The recipe suggests using 1 cup of salsa for the 4 servings.
What is the description of the final texture?
The final dish features a crunchy cornmeal crust and tender chicken.
Is this recipe a good alternative to plain chicken?
Yes, it is described as a fantastic alternative to traditional boneless, skinless chicken preparations.
What kind of skillet is best?
A large nonstick skillet is the best choice for this recipe.
Does this recipe include nutritional facts like calories?
The provided data does not include specific calorie or nutritional values.