Chili Chicken Breasts

Essentially fried chicken with a kick, this dish is easy to prepare. The longer it sits in the marinade, the hotter the spice will be. If you don’t have a lot of time and you want more heat, add 1 teaspoon chili powder to the cornmeal and flour mixture. Serve with a dark green salad.

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon curry powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 – 1 ½ teaspoons tabasco
½ cup buttermilk

3 tablespoons olive oil

1/3 cup all purpose flour
1/3 cup stone ground cornmeal
1 ½ teaspoons kosher salt

Place the chicken, curry powder, chili powder, cumin, tabasco and buttermilk in a large glass or ceramic bowl, cover and refrigerate at least one hour or up to overnight.
Remove and discard the marinade.

Place a large skillet over medium high heat and when it is hot, add the oil.

Place the flour, cornmeal and salt on a plate, mix to combine and dredge the chicken pieces in it, one at a time, just prior to adding to the skillet.

Place the chicken in the skillet, one at a time, making sure that the skillet reheats between additions. Cook until the outside is deeply browned and the inside is done, about 5 minutes per side. Serve immediately.