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 to create an egg wash.
- Coat each piece of marinated chicken in the egg mixture, then dredge it in the flour mixture.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry the chicken for about 5-7 minutes per side until it is golden brown and internal temperature reaches 165°F.
- For the 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 warm gravy.
Notes
Use fresh buttermilk for the best flavor and do not overcrowd the skillet while frying.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg