Mexican Pan Fried Chicken

1. Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.

2. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.

3. Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.

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Nutrient	Quantity
Total fats	31.5497 g
Protein	11.7632 g
Carbohydrates	78.4011 g
Energy	604.0773 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0912 g
Water	243.2279 g
Aspartic acid	0.6037 g
Calcium, Ca	398.0133 mg
Lutein + zeaxanthin	555.2 g
Fiber, total dietary	13.1733 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	1917.6 g
Niacin	8.0679 mg
Vitamin A, RAE	197.1467 g
Arginine	0.3751 g
Riboflavin	0.4837 mg
Tocopherol, beta	0.0972 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0415 g
Fatty acids, total saturated 20:1	0.0011 g
Glutamic acid	1.3911 g
Sodium, Na	3092.1867 mg
Fatty acids, total saturated 16:1 undifferentiated	0.009 g
Total lipid (fat)	31.5497 g
Manganese, Mn	0.8322 mg
Fructose	5.8552 g
Proline	0.688 g
Fatty acids, total saturated 16:0	2.7061 g
Fatty acids, total saturated 8:0	0.8976 g
Sucrose	0.7108 g
Choline, total	38.6544 mg
Sugars, total	11.0012 g
Serine	0.338 g
Fatty acids, total saturated 10:0	1.0074 g
Fatty acids, total saturated 18:0	0.8476 g
Vitamin B-6	1.0539 mg
Selenium, Se	3.972 g
Ash	11.5915 g
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	4.1214 g
Pantothenic acid	0.9341 mg
Phenylalanine	0.3606 g
Copper, Cu	0.3736 mg
Betaine	0.216 mg
Thiamin	0.6434 mg
Methionine	0.1519 g
Iron, Fe	7.1608 mg
Carbohydrate, by difference	78.4011 g
Phosphorus, P	763.72 mg
Folate, total	202.1467 g
Tocopherol, gamma	0.6368 mg
Lycopene	15765.48 g
Alanine	0.5403 g
Valine	0.384 g
Fatty acids, total saturated 18:2 undifferentiated	2.4478 g
Glycine	0.3237 g
Carotene, alpha	167.2 g
Glucose (dextrose)	4.4612 g
Fatty acids, total saturated 14:0	4.4759 g
Zinc, Zn	2.4387 mg
Isoleucine	0.2719 g
Fatty acids, total saturated 12:0	12.7905 g
Fatty acids, total polyunsaturated	2.5392 g
Tocotrienol, gamma	0.228 mg
Leucine	0.8759 g
Tocotrienol, alpha	0.248 mg
Vitamin A, IU	3952.0533 IU
Folate, DFE	302.1867 g
Tryptophan	0.0528 g
Vitamin C, total ascorbic acid	4.996 mg
Phytosterols	32.48 mg
Folic acid	143.1467 g
Fatty acids, total polyunsaturated 18:1 c	0.2493 g
Fatty acids, total saturated 20:0	0.0044 g
Tocotrienol, beta	1.144 mg
Fatty acids, total saturated 6:0	0.0554 g
Tyrosine	0.2893 g
Vitamin K (phylloquinone)	26.3544 g
Fatty acids, total saturated	22.8084 g
Histidine	0.2202 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	4.1341 g
Threonine	0.2745 g
Folate, food	59 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	279.2 g
Vitamin E (alpha-tocopherol)	7.4155 mg
Magnesium, Mg	120.8667 mg
Lysine	0.2183 g
Potassium, K	1078.4 mg
Cystine	0.1356 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Buttermilk	0.5 cup	0	0	0
Vegetable oil	2 tablespoons	234.464	0	27.2
chili powder	1 tablespoon	22.56	3.976	1.1424
chicken breast half	4 boneless	0	0	0
yellow cornmeal	0.66 cup	271.6533	57.1611	2.7653
salsa	1 cup	75.4	17.264	0.442