Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350F. using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180F. on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 4|
|Calories from Fat: 1489 (79%)|
|Amt Per Serving||% DV|
|Total Fat 165.5g||221 %|
|Saturated Fat 54.5g||272 %|
|Monounsaturated Fat 65.1g|
|Polyunsanturated Fat 34.7g|
|Cholesterol 341mg||105 %|
|Sodium 1833.1mg||63 %|
|Potassium 929.4mg||24 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.3g|
|Protein 60.4g||86 %|
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Calories per serving: 1886
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