1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
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 oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste
Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup 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. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. 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 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.