Hector M. Sanchez
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Place ¾ cup buttermilk in a shallow bowl. In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.

Step 2

Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.

Step 3

Heat 3 tablespoons oil in a skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.

Step 4

Wipe out the skillet. Repeat with remaining oil and chicken.

Step 5

In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.

Step 6

In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.

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