Buttermilk Fried Chicken

Recipe by Derf2440
READY IN: 25mins




  • Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
  • Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
  • Dip the chicken in the buttermilk, turning to coat completely.
  • In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
  • Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
  • In a large frypan, heat the oil.
  • Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
  • 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 colour, about 2 minutes.
  • Whisk in the broth and remaining 1/2 cup of 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.
  • Serve the chicken with the gravy ladled over it.