SPICY BUTTERMILK FRIED CHICKEN
Steps:
- In large, shallow dish combine buttermilk and hot sauce. Add chicken. Cover and marinate in refrigerator one hour. Preheat oven to 375. Combine bread crumbs, S&P in med bowl. Place eggs in shallow bowl. Dip chicken in crumbs, then in egg, then in crumbs again. Heat 2" oil. Fry chicken until brown on all sides, but not cooked through. Place in shallow baking dish. Bake until no longer pink in center, about 20-30 min. GRAVY: Pour off oil from pan, leaving browned bits. Add onion and broth. Cook until onions are tender. Stir together cornstarch and water and stir into pan. Thicken and season with S&p.
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