Made this over the weekend and loved it. Didn't have grits so I used a bit of panko (probably a lousy substitute but it was delicious). Also used yellow cornmeal because that's what I had on hand.
Skillet-Fried Chicken Taste of the South
• 4 chicken cutlets
• 1 tsp. kosher salt
• ½ tsp. bround black pepper
• 1 cup stone-ground white cornmeal
• ¼ cup quick-cooking grips (not instant)
• 1 tsp. garlic salt
• 1/8 tsp. ground red pepper
• 1 cup buttermilk
• ¼ cup plain Greek yogurt
• 1 Tbsp. whole grain mustard
• 4 to 6 Tbsp. canola oil, divided
1) Place chicken between 2 pieces of parchment paper. Using a rolling pin, gently pound to an even ¼ inch thickness. Sprinkle with salt and pepper and set aside.
2) In a shallow dish, stir together cornmeal, grits, garlic salt, and red pepper. In another shallow dish, whisk together buttermilk, yogurt and mustard
3) Dip chicken in buttermilk mixture, draining excess. Dredge in cornmeal mixture, shaking off excess.
4) In a large cast-iron skillet, heat 4 Tbsp. canola oil over medium heat. Cook chicken in batches, turning occasionally until browned and crisp, 4o to 5 minutes per side. Add additional canola oil, if needed.). If not serving immediately, place on a wire rack on a rimmed baking sheet and keep warm in a 200 degree oven.
Skillet-Fried Chicken Taste of the South
• 4 chicken cutlets
• 1 tsp. kosher salt
• ½ tsp. bround black pepper
• 1 cup stone-ground white cornmeal
• ¼ cup quick-cooking grips (not instant)
• 1 tsp. garlic salt
• 1/8 tsp. ground red pepper
• 1 cup buttermilk
• ¼ cup plain Greek yogurt
• 1 Tbsp. whole grain mustard
• 4 to 6 Tbsp. canola oil, divided
1) Place chicken between 2 pieces of parchment paper. Using a rolling pin, gently pound to an even ¼ inch thickness. Sprinkle with salt and pepper and set aside.
2) In a shallow dish, stir together cornmeal, grits, garlic salt, and red pepper. In another shallow dish, whisk together buttermilk, yogurt and mustard
3) Dip chicken in buttermilk mixture, draining excess. Dredge in cornmeal mixture, shaking off excess.
4) In a large cast-iron skillet, heat 4 Tbsp. canola oil over medium heat. Cook chicken in batches, turning occasionally until browned and crisp, 4o to 5 minutes per side. Add additional canola oil, if needed.). If not serving immediately, place on a wire rack on a rimmed baking sheet and keep warm in a 200 degree oven.
