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Buttermilk Fried Chicken and Gravy


  • 1 cup buttermilk, divided
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup yellow cornmeal
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup corn oil
  • 1 cup chicken broth
  • 1 teaspoon hot pepper sauce, or to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the chicken with the gravy ladled over it.

Yield: 4 servings

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