Name: Buttermilk fried chicken with gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to half-inch thickness; 1/4 cup low-fat buttermilk; 3 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 1 tbsp canola oil; 1/4 cup 2% milk

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to half-inch thickness
1/4 cup low-fat buttermilk
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 tbsp canola oil
1/4 cup 2% milk

Instructions

Prep 20 min · Cook 25 min

In a small bowl, combine the buttermilk with half the salt and half the black pepper. Submerge the chicken breast in the mixture and let it soak at room temperature.
In a shallow dish, whisk together the flour, garlic powder, paprika, and the remaining salt and pepper. Lift the chicken from the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture. Reserve the leftover flour mixture.
Heat the oil in a 10-inch nonstick skillet over medium to medium-high heat until it shimmers. Add the chicken and cook until the coating is deep golden brown, about 3 to 4 minutes per side. Remove the chicken to a plate and pour off all but one teaspoon of fat from the pan. Done when reaches 165°F in the center.
Return the skillet to medium heat. Whisk in one tablespoon of the reserved flour mixture and cook, stirring, for 1 minute until it smells toasty. Gradually whisk in the milk and one tablespoon of the buttermilk marinade. Simmer for 2 to 3 minutes until thickened and bubbling. Pour the gravy over the chicken. Done when gravy coats the back of a spoon.

Nutrition

Ingredients

Instructions

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