1. In a shallow dish, whisk together cornmeal, thyme, salt and pepper.
2. Pour buttermilk in a separate dish.
3. Dip chicken in buttermilk, then cornmeal mixture, turning and pressing to coat.
4. In a large non-stick skillet, heat half oil over medium heat; fry chicken, turning once and brushing pan with remaining oil as needed (about 14 minutes)
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 137.5mg||42 %|
|Sodium 170.2mg||6 %|
|Potassium 643mg||17 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.8g|
|Protein 55.5g||79 %|
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Calories per serving: 348
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