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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