Buttermilk Fried Chicken
2 pounds chicken breasts
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
1 1/4 cups buttermilk
In bowl, combine chicken, salt, pepper and flour. Toss lightly to coat. In cast iron skillet, heat 1 tablespoon oil over high heat. Add chicken. Cook for 5 to 8 minutes, or until golden on all sides. Remove chicken, discarding excess oil. Return skillet to heat. Add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat. Cover. Simmer for 15 to 20 minutes, or until tender and juices run clear. Season to taste. Thicken buttermilk with cornstarch mixed with cold water, heat until thickened. Serve over chicken.