Buttermilk Fried Chicken Swiming In Gr
Source of Recipe
Aunt Saunny
2 cups buttermilk, divided
4-5 chicken breasts
1/2 cup yellow cornmeal
1/2 cup plus 3 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/2 - 3/4 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 completely. In another shallow dish, combine the cornmeal, 1/2 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.
Remove most of oil,leaving crunchy drippings..Stir the remaining 3 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. Add Chicken into gravy. Reduce the heat to
medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.
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