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Buttermilk Fried Chicken Floating in Gra




Source of Recipe


Aunt Saunny

2 1/2 cups buttermilk, divided
1 Cut up frying chicken
1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
corn oil for frying
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1 1/2 cup buttermilk into a dish just large enough to hold the chicken. Marinate the chicken in the buttermilk for 2 hours , turning to coat completely.,several times .
In another shallow dish, combine the cornmeal, most of 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 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 2minutes. Season with hot-pepper sauce, salt and pepper .Return Chicken to skillet and heat 2 minutes Serve the chicken and gravy over creamed potatoes,open faced biscuits or noodles.