1. Pour 1/2 c of the buttermilk into a shallow dish just large enough to hold the chicken. Use your hand to flatten the chicken to an even thickness of about 1/2". Dip the chicken in the buttermilk, turning to coat completely.
2. In another shallow dish, combine the cornmeal, 1/4 c of the flour, the pepper, and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.
3. In a lg. skillet, heat the oil. Panfry the chicken over med-hi heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 min total. Transfer the chicken to a plate.
4. Stir the remaining 2 tbs of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 min.
5. Whisk in the broth and remaining 1/2 c. buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
6. Reduce the heat to med-lo and continue to cook, stirring, for 2 min. Season w/hot pepper sauce, salt and pepper.
7. Serve the chicken w/the gravy ladled once over it.
