Buttermilk chicken-fried chicken

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breasts cutlets
1 \N . thinly sliced
1 cup Buttermilk (divided use)
¼ cup Yellow cornmeal
¼ cup .+ 2 tsp flour (divided use
½ teaspoon Salt
1 teaspoon Black pepper
¼ cup Vegetable oil
¾ cup Chicken broth

Place the chicken in a shallow dish and pour in ½ cup buttermilk.

Turn chicken to coat all pieces. In another shallow dish, combine cornmeal, ¼ cup flour, salt and pepper. Dredge chicken in cornmeal, patting coating onto chicken with your hands.

In a large frying pan, heat 2 Tbsp oil over medium-high heat. Add half of the chicken and cook, turning once, until meat is white throughout, about 6 minutes total. Remove the chicken from pan and repeat with remaining oil and chicken.

Stir in remaining 2 tsp of flour and cook, stirring, 1 minute. Whisk broth and remaining ½ cup buttermilk into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring 2 minutes.

Season with additional salt and pepper to taste. Serve gravy ladled over chicken.

Makes about 4 servings.

Nutritional Information: per serving: 319 calories, 17g fat, 389mg sodium, 73mg cholesterol, 50 percent of calories from fat. ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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