Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep Time
10 Mins
Cook Time
10 Mins
Serves: 4

How to Make It

Step 1

Season chicken on all sides with salt and pepper. Place milk in a shallow bowl. Combine cornmeal, oregano, 1/4 tsp. salt and cayenne in a separate, shallow bowl.

Step 2

Melt butter with oil in a large skillet over medium-high heat. Dip chicken in milk, then dredge in cornmeal mixture. Transfer to skillet and pan-fry until browned and cooked through, 3 to 5 minutes per side.

Step 3

Mix ketchup, Tabasco, sugar and lemon juice in a small bowl. Season with salt and pepper. (Make it up to a week ahead; cover and chill.) Serve chicken warm with dipping sauce.

Also appeared in: All You, July, 2013,Back to School Special

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