Name: Crispy Buttermilk Pan-Fried Chicken with Herbed Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup low-fat buttermilk; 0.25 cup dry whole wheat flour; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp avocado oil; 0.5 cup chicken broth; 0.25 cup 2% milk; 1 tsp raw fresh thyme

Instructions

Prep 15 min · Cook 15 min

Slice the raw chicken breast into even cutlets and place them in a bowl with the buttermilk to marinate for 10 minutes.
In a shallow dish, whisk together the dry whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour until well coated.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the chicken to the hot skillet and cook for 5 minutes per side until the crust is golden-brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside to rest on a plate.
In the same skillet, whisk 1 teaspoon of the remaining seasoned flour from the dredging dish into the pan drippings and slowly pour in the chicken broth and milk.
Simmer the gravy for 3 minutes, whisking constantly until thickened, then stir in the raw fresh thyme.
Serve the crispy chicken immediately, drizzled with the warm herbed gravy.

Nutrition

Ingredients

Instructions

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