Buttermilk Chicken-Fried Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great comfort food! From 2001 Chicken Recipes. Ingredients:
6 boneless skinless chicken breast halves |
1 cup buttermilk |
1/4 cup yellow cornmeal or 1/4 cup white cornmeal |
1/4 cup flour |
salt and pepper (to taste) |
1/4 cup vegetable oil |
2 teaspoons flour |
3/4 cup chicken stock |
Directions:
1. Pour 1/2 cup of the buttermilk into a shallow bowl.
2. Put the cornmeal, 1/4 cup of the flour, salt, and pepper in a second shallow bowl. Stir the dry ingredients to mix.
3. Dip the chicken in the buttermilk and then in the cornmeal mixture until well coated.
4. Heat 2 tablespoons of the oil in a skillet over medium-high heat and saute the chicken for 8 to 10 minutes until fork tender and cooked through. Transfer the chicken to a platter.
5. Stir the remaining 2 teaspoons of flour into the pan juices until smooth. Reduce the heat to medium and add the stock and the remaining 1/2 cup of buttermilk to the skillet and simmer for about 2 minutes, or until thickened.
6. Season with salt and pepper and spoon over the chicken.
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