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Title: Buttermilk Chicken-Fried Chicken
Categories: Poultry
Yield: 4 Servings
| 1 | lb | Chicken breasts cutlets; |
| . thinly sliced | ||
| 1 | c | Buttermilk (divided use) |
| 1/4 | c | Yellow cornmeal |
| 1/4 | c | .+ 2 tsp Flour (divided use |
| 1/2 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Vegetable oil |
| 3/4 | c | Chicken broth |
Place the chicken in a shallow dish and pour in 1/2 cup buttermilk. Turn chicken to coat all pieces. In another shallow dish, combine cornmeal, 1/4 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 1/2 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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