Description
Juicy chicken cutlets coated in a crisp, seasoned crust and pan-fried until golden brown, then smothered in a creamy country gravy. This Southern-inspired comfort dish is perfect over mashed potatoes, rice, or served with flaky biscuits to soak up every last drop of gravy.
Ingredients
4 boneless, skinless chicken breasts, pounded to ½-inch thickness
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Vegetable oil or lard, for frying
For the gravy
2 tablespoons pan drippings or butter
2 tablespoons all-purpose flour
1½ cups milk (whole or 2%)
Salt and plenty of freshly ground black pepper
Instructions
Place the pounded chicken between layers of plastic wrap and gently tap to an even ½-inch thickness. In a shallow dish whisk together the buttermilk and hot sauce. Season the chicken with salt and pepper, then submerge in the buttermilk mixture. Cover and refrigerate for at least 30 minutes or up to 4 hours.
In a wide, shallow bowl combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), and a generous pinch of salt and pepper. Remove each piece of chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Transfer to a wire rack and let rest for 10 minutes so the coating sets.
Pour enough oil into a large skillet to come halfway up the sides and heat over medium-high until shimmering and a pinch of flour sizzles on contact. Fry two cutlets at a time, without overcrowding, until deep golden and crisp, about 4 minutes per side. Adjust the heat as needed so the crust browns evenly without burning. Transfer cooked chicken to a clean wire rack or paper-lined plate while you make the gravy.
Pour off all but two tablespoons of fat from the skillet, reduce heat to medium, and whisk in the flour. Cook, stirring constantly, for about 1 minute. Gradually whisk in the milk, scraping up any browned bits from the pan bottom. Simmer until the gravy thickens enough to coat a spoon, about 3 to 4 minutes. Season generously with salt and black pepper.
Return the chicken to the skillet, spooning gravy over each piece, or serve the chicken on a platter and ladle the gravy on top. Garnish with chopped parsley if desired and serve immediately while hot.
Notes
Buttermilk tenderizes and adds tang; if you don’t have buttermilk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let stand 5 minutes before using. For extra-crispy crust, double-dredge the chicken by returning it to the egg mixture (or buttermilk) and then flour a second time. Monitor oil temperature so it stays between 350°F and 365°F—too hot will burn the coating, too cool will make it soggy. Leftover chicken and gravy keep in the refrigerator for up to two days; reheat gently in a low oven to maintain crispness. Serve with collard greens or coleslaw for a classic Southern-style meal.