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Crunchy Cornmeal Chicken with Mango-Peach Salsa
Pan-fried chicken breasts get a satisfying crunch from a simple cornmeal coating. A bright, fresh salsa made with chopped peaches, mango, tomato, and cilantro cuts through the richness of the pan-fried crust. The sweet and savory contrast makes this a perfect weeknight dinner for warm summer evenings. It comes together quickly and delivers vibrant flavors with minimal effort.
Ingredients
- 3 medium peaches, peeled, chopped (1 ½ cups)*
- 1 ripe large mango, seed removed, peeled and chopped (1 ½ cups)**
- 1 large tomato, seeded, chopped (1 cup)
- ¼ cup chopped fresh cilantro
- 3 tablespoons vegetable oil
- 2 tablespoons white vinegar
- ¼ teaspoon salt
- ½ cup yellow cornmeal
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 ¼ lb)
- 2 tablespoons vegetable oil
Instructions
- 1Combine the peaches, mango, tomato, cilantro, three tablespoons of oil, vinegar, and one-quarter teaspoon of salt in a large bowl. Cover the bowl and chill in the refrigerator until ready to eat.
- 2Whisk the cornmeal, half a teaspoon of salt, and the pepper together in a shallow dish. Dredge the chicken breasts in the cornmeal mixture until evenly coated on all sides.
- 3Warm two tablespoons of oil in a 10-inch skillet over medium-high heat. Fry the coated chicken for 15 to 20 minutes, flipping once halfway through. The chicken is done when the juices run clear and the thickest part reaches an internal temperature of 165°F. Serve immediately with the chilled fruit salsa.