Buttermilk Fried Chicken

Submitted by Derf2440

"Tasty chicken from the local newspaper."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

directions

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.

Reviews

[TGirl]

This is the BEST fried chicken I've ever made!!! Crispy, but not greasy, with a fabulous gravy that blew me away!! I couldn't be more pleased with this recipe, Derf...thank you so much...this truly is fantastic !! Teresa

 

[L.A. Stewart]

Wow! This is amazing! I put a tbsp of Adobe in the flour mixture for some zing. A keeper for sure!!! Thank you for sharing!!! xo LA :-)

 

[Brownie Bettie]

This was my first attempt at fried chicken in any form, and I was satisfied with the results. Very easy recipe, although I think I need a little practice. not a big fan of the cornmeal because I thought it was a little too tough rather than crunchy, but that could have been me cooking it too long. I loved how the buttermilk coated the chicken, way better than using an egg mixture. The gravy... mmm....I"m sorry, I was drooling. ;-) Definitely going to make this again.

 

[Chef shapeweaver]

On 8/21/07 I made this recipe for a Cook-A-Thon for our dear Derf.Not sure what else I can say about this wonderful recipe that hasn't already been said,but here it goes.The chicken by itself was very good,but to me it was the gravy that made this recipe.I've never thought to use chicken broth and buttermilk to make gravy,and all can say is "WOW" it really does make a big differance.Next time I need chicken gravy,this is what I'm going to use. Thanks for posting,this will be made again."Keep Smiling:)"

 

[kittycara]

all i can say is wow it will be a keeper