Ingredients
1 cup buttermilk
1 cup cornmeal
1 Tbsp Cajun seasoning
4 (4-ounce) chicken cutlets, ½ inch thick, trimmed
salt and pepper
½ cup plus 1 Tbsp vegetable oil
1 lb fresh okra, trimmed and halved lengthwise
3 garlic cloves, minced
1 (15-ounce) can black-eyed peas, rinsed
1 (14.5 ounce) can diced tomatoes, drained
Directions
Pour buttermilk into shallow dish. Mix cornmeal and 1 teaspoon Cajun seasoning in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Place chicken in buttermilk and turn to coat. Let soak for 5 minutes, turning occasionally. Working with 1 cutlet at a time, remove from buttermilk, letting excess drip off, and coat with cornmeal mixture, pressing gently to adhere.
Heat ¼ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 cutlets and cook until golden brown and crispy, about 2 minutes per side. Transfer to paper towel-lined plate. Discard oil in skillet and wipe skillet clean. Repeat with ¼ cup oil and remaining 2 cutlets.
Heat remaining 1 tablespoon oil in now-empty skillet until shimmering. Add okra and cook, turning occasionally, until lightly browned, about 3 minutes. Add garlic, remaining 2 teaspoons Cajun seasoning, and ½ teaspoon salt and cook until fragrant, about 30 seconds. Stir in peas and tomatoes and cook until heated through, about 2 minutes. Serve with chicken.