Ingredients

8 oz. fresh green beans, trimmed

1 cup buttermilk

1 tsp. ground chipotle chili pepper

2 tsp. kosher salt

1/2 tsp. sugar

1/2 cup cornmeal

Flour for dipping beans

Preparation

  1. Bring a pot of salted water to a boil. Prepare a large bowl of ice water. Add green beans to pot and cook 2 minutes; transfer to ice water 2 minutes. Transfer beans to paper towels and blot dry.

  2. Preheat oven to 475*. Set wire cooling racks (optional) on rimmed baking sheet and grease with non-stick cooking spray.

  3. In a large bowl, mix together buttermilk, chili, salt, sugar, and cornmeal. Set aside 10 mins. Toss beans in buttermilk mixture to coat. Then, toss beans in flour and then re-coat again in the buttermilk mixture.

  4. Arrange beans in a single layer on baking sheets or wire racks. Bake until coating is golden and crisp, approx. 8-9 minutes.