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, 1/4 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.