Buttermilk Fried Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup buttermilk
• 1 lb boneless skinless chicken breast, cut into 2 inch chunks
• 1/4 cup yellow cornmeal
• 6 tablespoons all-purpose flour
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1/4 cup corn oil or 1/4 cup canola oil
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce, to taste

Recipe

• 1 pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
• 2 use your hand to flatten the chicken to an even thickness of about 1/2 inch.
• 3 dip the chicken in the buttermilk, turning to coat completely.
• 4 in another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
• 5 dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
• 6 in a large frypan, heat the oil.
• 7 fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
• 8 transfer the chicken to a plate.
• 9 stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
• 10 whisk in the broth and remaining 1/2 cup of buttermilk.
• 11 cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
• 12 reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
• 13 season with hot pepper sauce, salt and pepper.
• 14 serve the chicken with the gravy ladled over it.