Description
Crispy, golden chicken breasts smothered in a silky gravy, perfect for comforting weeknight dinners.
Ingredients
- 4 large chicken breasts (about 1½–2 lb total), cut into two cutlets each
- 2 cups buttermilk (or 2 cups milk + 2 tbsp white vinegar or lemon juice)
- Salt and pepper, to taste
- 2 large eggs
- 1/4 cup hot sauce (optional)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/3 cup reserved flour mixture
- 1/3 cup pan drippings
- 3–4 cups chicken broth or milk
- Oil or shortening for frying
Instructions
- Prepare the chicken by cutting each breast into two cutlets and pound to about 1/2 inch thick.
- Marinate the cutlets in buttermilk for 4–12 hours, then season with salt and pepper.
- Make the egg wash by whisking together the eggs and hot sauce.
- Mix the seasoned flour and reserve 1/3 cup for the gravy.
- Heat the oil in a skillet to 350°F (175°C).
- Dredge each cutlet in the seasoned flour, dip in the egg wash, then dredge again in the flour.
- Fry the chicken in batches until golden brown and internal temp reaches 165°F (4–6 minutes per side).
- Reserve the pan drippings and prepare the gravy by making a roux.
- Whisk in broth or milk until thickened and smooth, adding more liquid if necessary.
- Serve the chicken topped with gravy alongside your favorite sides.
Notes
Chicken can be substituted with bone-in thighs. Use a gluten-free flour blend for dredging if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern