Ingredients

Cooking and preparation time about 15 minutes

1 cup buttermilk
1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn or canola oil
1 cup chicken broth
1 teaspoon hot-pepper sauce, or to taste

Directions

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 mixture to coat the chicken all over.

In a large skillet, heat the oil. Panfry 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 color, 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. Makes 4 servings.