Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 tsp salt
- 1 tsp pepper
- 1 cup low-sodium chicken broth
- 2 tbsp butter
- ½ cup heavy cream
Instructions
- Marinate the chicken in buttermilk for at least one hour.
- In a bowl, combine flour, salt, and pepper. In a separate dish, whisk the eggs.
- Coat each piece of marinated chicken in the egg mixture and then dredge in the flour mixture.
- Heat about an inch of vegetable oil in a skillet over medium-high heat until shimmering.
- Fry the chicken for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- For gravy, melt butter in a separate pan, whisk in flour to form a roux, then gradually add chicken broth and heavy cream until thickened.
- Serve the fried chicken drizzled with gravy.
Notes
Marinate chicken longer for juicier meat; keep oil hot for a crispy coating; use a thermometer for perfect cooking.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg