Buttermilk Chicken-fried Chickenpoultry 1 lb chicken breasts cutlets 1 . thinly sliced 1 cup buttermilk (divided use) 1/4 cup yellow cornmeal 1/4 cup .+ 2 tsp flour (divided use 1/2 teaspoon salt 1 teaspoon black pepper 1/4 cup vegetable oil 3/4 cup 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 |
