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1
Preheat the oven 350 degrees F.
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2
In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt.
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3
Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes.
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4
Season the buttermilk with hot sauce, to taste.
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5
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
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6
Pat the chicken breasts dry and season with salt.
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7
First, lightly coat each breast in flour and shake off any excess.
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8
Next, dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl.
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9
Finally, dredge the chicken in the cornmeal mixture; again shake off any excess coating.
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10
Lay the chicken on a piece of waxed paper.
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11
Heat a large cast iron skillet (12 inches in diameter) over medium heat with about 1/2 inch of oil.
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12
Lay 2 chicken breasts smooth-side down in the pan and cook, until golden brown, about 3 to 4 minutes.
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13
Turn over and cook 3 to 4 minutes more.
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14
Drain chicken on a paper towel.
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15
Repeat with remaining chicken.
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16
Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes.
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17
Season with salt to taste, and serve immediately with mustard mayonnaise or sliced tomatoes.
