Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- 1 tsp hot sauce (optional)
- 1 tsp salt
- 1 tsp black pepper
- For the Seasoned Flour:
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 tsp baking powder
- For Frying:
- Vegetable, canola, or peanut oil
- For the White Gravy:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- ½–1 tsp black pepper
- ½ tsp salt
- Pinch of cayenne (optional)
Instructions
- Prep the chicken: Slice chicken breasts in half horizontally and pound to even ½-inch thickness between parchment.
- Marinate: In a bowl, whisk buttermilk, egg, hot sauce, salt, and pepper. Add chicken and marinate for 20 minutes to 8 hours.
- Make seasoned flour: Mix flour, paprika, garlic powder, onion powder, black pepper, salt, cayenne, and baking powder in a shallow dish.
- Heat oil: Fill skillet ½–1 inch deep with oil and heat to 350°F.
- Bread chicken: Remove chicken from marinade and dredge in seasoned flour, pressing to coat well.
- Rest breaded chicken: Place on a wire rack for 5–10 minutes to help crust adhere.
- Fry: Fry chicken in batches 3–4 minutes per side until golden brown. Transfer to wire rack.
- Make gravy: In same skillet, melt butter and whisk in flour. Cook 1 minute, then slowly add milk, whisking until thick. Season with salt, pepper, and cayenne if using.
- Serve: Plate chicken and pour warm gravy over the top. Add extra pepper if desired.
Notes
Use real buttermilk for the best flavor and tenderizing. Resting the breaded chicken before frying helps prevent the coating from falling off. This dish is best served fresh, but leftovers reheat well in the oven or air fryer. Pair with mashed potatoes, biscuits, or green beans for a full Southern meal.