August 6, 2004 recipe from Chef Chris Manning:

Buttermilk and Corn Flake Fried Chicken
with Tequila and Green Tomato Salsa

8-4oz-skinless boneless chicken breast
1/2cup-flour
1tsp-salt
1tsp-ground black pepper
2cups-buttermilk
2cups-corn flakes crushed into course crumbs
1/2cup-vegetable oil
1/4 # or one stick butter
1cup-diced Spanish onion
1cup-diced celery
1cup-diced green bell pepper
1cup-diced zucchini squash
2cups-diced green tomatoes
1/2cup diced Hungarian hot peppers
1clove-minced garlic
3oz.-tequila
Juice of one lemon
salt and pepper to taste



In a 8qt. pan add the onion, celery, bell pepper, squash, tomatoes, hot peppers, garlic, tequila and lemon juice. Cover and let simmer on low heat. Mix the salt, pepper, and flour together, add the chicken, coat well and let stand for 2-3 minutes. Dip the chicken in the buttermilk and crumbs. Repeat until all chicken is breaded. Stir the salsa and adjust seasoning with salt and pepper. Heat the oil butter on med. heat and begin frying the chicken, Arrange 2 pieces of chicken on four plates and top with salsa. Garnish with chilled kernels of sweet corn and diced fresh red onion.