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Fried 24

This Fried 24 recipe uses Chicken Breast Cutlets, Buttermilk Divided Use, Plus Flour, Salt, and Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1 cup
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 1/4 cup
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Coat chicken in 1/2 cup buttermilk.

2. 2

   Dredge in cornmeal, mixed with Medium-high heat.

3. 3

   Add half of chicken and cook, turning once, until Cooked throughout, about 6 minutes total.

4. 4

   Repeat with remaining

5. 5

   Chicken. Remove chicken from pan. Add remaining 2 teaspoons flour

6. 6

   And cook, stirring, 1 minute. Whisk broth and 1/2 cup remaining

7. 7

   Buttermilk into pan drippings. Simmer, stirring, 2 minutes. Season

8. 8

   With salt and pepper. Serve gravy ladled over chicken.