- Yield 4 servings
- 4 -- boneless, skinless chicken breasts
- 1/2 cup buttermilk
- 2 tablespoons chopped jarred jalapeno slices
- 2 tablespoons jalapeno liquid from jar
- 1/4 teaspoon black pepper
- Corn Salsa
- 1 1/2 cups fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 2 tablespoons chopped, jarred jalapenos, or to taste
- 2 tablespoons fresh cilantro
- 2 cloves garlic, minced
- 2 teaspoons fresh lime juice
- 1/4 cup chopped green onion
- -- Salt and pepper to taste
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup vegetable oil or as needed
- 1 clove garlic, sliced
Heat oven to 350 degrees F.
Place chicken breasts between sheets of plastic wrap and pound until about 1/2-inch thick. In a plastic storage bag, combine chicken, buttermilk, jalapenos, jalapeno liquid and pepper. Marinate up to 1 1/2 hours.
Meanwhile, to make salsa, spray baking sheet with cooking spray. Arrange corn in a single layer on baking sheet. Bake at 350 degrees F for 20 minutes, stirring once. Let cool 10 minutes. In a medium bowl, combine corn and next 6 ingredients. Season with salt and pepper to taste. Cover and refrigerate.
In a shallow dish, combine flour, salt and pepper. Remove chicken from marinade, letting excess drip off and dredge chicken in flour mixture to coat. Pour a thin layer of oil in a large skillet so that oil just covers the bottom; heat garlic in oil over medium heat until it begins to bubble. Add chicken to skillet; cook 4 to 5 minutes per side, in batches as necessary, until golden brown and crisp. Top chicken with corn salsa and garnish with additional fresh cilantro, if desired.