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| RECIPE FOR BUTTERMILK CHICKEN-FRIED CHICKEN |
Title: Buttermilk Chicken-Fried Chicken
Category: Newspaper
Serves: 4
Ingredients:
| 1.00 | lb | Chicken breasts cutlets; | | | . thinly sliced | | 1.00 | c | Buttermilk (divided use) | | 0.25 | c | Yellow cornmeal | | 0.25 | c | .+ 2 tsp Flour (divided use | | 0.50 | ts | Salt | | 1.00 | ts | Black pepper | | 0.25 | c | Vegetable oil | | 0.75 | c | Chicken broth |
Instructions:
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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