Name: Buttermilk fried chicken and gravy
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved lengthwise into thin cutlets; 1/4 cup lowfat buttermilk; 2 1/2 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 4 oz Yukon Gold potato, cut into wedges; 2 tsp canola oil; 1/4 cup 2% milk

Nutrition

Per serving

462 calories

Protein: 44g; 38% of calories
Carbs: 41g; 35% of calories
Fat: 14g; 27% of calories

Instructions

Prep 25 min · Cook 20 min

Preheat the oven to 425°F. Toss the potato wedges with a third of the oil and a pinch of salt on a half-sheet pan. Roast until golden and tender, about 20 minutes.
In a small bowl, soak the chicken cutlets in buttermilk for at least 15 minutes while the potatoes roast.
Mix half the flour with the salt, pepper, garlic powder, and paprika on a plate. Lift the chicken from the buttermilk, letting excess drip off, and coat thoroughly in the flour mixture.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove chicken to a plate. Done when reaches 165°F.
Whisk the remaining flour into the pan drippings for 30 seconds. Slowly whisk in the milk and any remaining buttermilk from the soaking bowl. Simmer until thickened, about 2 minutes. Season with salt and pepper. Serve over the chicken and potatoes.

Nutrition

Ingredients

Instructions

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