SERVES 6

This crisp and spicy chicken is first fried for crispness, then baked to keep the chicken moist.

6 boneless, skinless chicken breasts 1 cup buttermilk

¼ cup chipotle peppers in adobo sauce

¾ cup yellow cornmeal

¼ cup flour

1 teaspoon salt

¼ teaspoon cayenne pepper

1 tablespoon chili powder

1 tablespoon ground red chile powder

½ cup corn oil

1. Place chicken breasts in glass baking dish. In small bowl, combine buttermilk and peppers with adobo sauce and mix well. Pour over chicken; cover and refrigerate for at least 8 hours.

2. When ready to cook, on shallow plate combine cornmeal, flour, salt, cayenne pepper, chili powder, and ground red chile powder and mix well. Remove chicken from buttermilk (discard buttermilk mixture) and drain. Drop into cornmeal mixture and turn to coat, pressing coating onto chicken. Let stand on wire racks for 30 minutes. Preheat oven to 350°F.

3. In large skillet, pour corn oil. Heat over medium heat until oil shimmers. Fry three chicken breasts at a time, turning once, until browned, about 3 to 5 minutes total. Place fried chicken in roasting pan. Repeat with remaining breasts. Bake chicken for 18 to 25 minutes or until thoroughly cooked.