Name: Buttermilk fried chicken with gravy
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/4 cup lowfat buttermilk, divided; 1/2 cup panko breadcrumbs; 1/2 tsp garlic powder, divided; 1/2 tsp smoked paprika; 1/2 tsp salt, divided; 1/2 tsp black pepper, divided; 8 olive oil cooking sprays; 2 tsp all-purpose flour; 1/3 cup chicken broth; 5 oz green beans, trimmed; 2 tbsp water

Instructions

Prep 20 min · Cook 40 min

Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. In a small bowl, combine half the buttermilk with half the garlic powder, half the black pepper, and 1/4 teaspoon of the salt. Submerge the chicken in the buttermilk and refrigerate for 30 minutes.
Preheat your oven to 425°F with a rack in the middle position. Mix the panko, smoked paprika, half the remaining garlic powder, and 1/8 teaspoon of salt in a shallow dish. Remove the chicken from the marinade, letting the excess drip off, then press into the panko mixture to coat. Place the chicken on a wire rack set over a baking sheet and coat the top with cooking spray. Bake until golden and the center is cooked through, about 20 to 25 minutes. Rest the chicken for 5 minutes. Done when reaches 165°F.
While the chicken bakes, place the green beans and water in a small skillet over medium-high heat. Cover and steam until the beans are bright green and crisp-tender, about 5 minutes. Drain the water and season with a pinch of salt.
In the same skillet, whisk the chicken broth and flour together over medium heat. Simmer until the sauce thickens enough to coat a spoon, about 3 minutes. Whisk in the remaining buttermilk, the rest of the garlic powder, and the remaining black pepper. Taste and add the remaining salt only if needed.
Place the chicken and green beans on a plate. Spoon the creamy gravy over the chicken.

Nutrition

Ingredients

Instructions

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