BUTTERMILK FRIED CHICKEN AND GRAVY
1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste
Pour 1/2 cup buttermilk into a shallow dish just large enough to hold
the chicken. Dip the chicken in the buttermilk, turning to coat
In another shallow dish, combine the cornmeal, 1/4 cup flour, the
pepper and salt. Dredge the chicken in the cornmeal, patting the
mixture to coat the chicken all over.
In a large skillet, heat the oil. Pan fry the chicken over medium
heat, turning once, until it is cooked through and the coating is
dark golden brown. Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and
cook, stirring constantly, until the flour paste takes on a golden
color, about 2 minutes. Whisk in the broth and remaining 1/2 cup
buttermilk. Cook, stirring up the browned bits on the bottom of the
pan, until the gravy is bubbly. Reduce the heat to medium-low and
continue to cook, stirring, for 2 minutes. Season with hot-pepper
sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.
Makes 4 servings.