Ingredients:
1 cup buttermilk
1 lb boneless skinless chicken breasts, 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
Directions:
Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
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.
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 colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of 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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.