Name: Buttermilk fried chicken with gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally into 1/2-inch-thick cutlets; 1/2 cup lowfat buttermilk; 1/2 cup panko breadcrumbs; 1 1/2 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 18 olive oil cooking sprays; 1 tsp salted butter; 1 tbsp all-purpose flour; 1/4 cup 2% milk; 2 tbsp chicken broth

Instructions

Prep 20 min · Cook 25 min

Preheat your oven to 425°F. In a shallow bowl, combine half the buttermilk with half the salt and pepper. Submerge the chicken cutlets in the mixture and let sit for 15 minutes.
In a separate shallow dish, mix panko, the first portion of flour, garlic powder, and smoked paprika. Lift each cutlet from the buttermilk, letting excess drip off, and coat thoroughly in the panko mixture. Place on a wire rack set over a sheet pan. Spray the chicken generously with cooking spray. Bake for 18 to 20 minutes until the coating is golden and the chicken is cooked through. Done when opaque in the center, 165°F.
While the chicken bakes, melt butter in a small saucepan over medium-low heat. Whisk in the second portion of flour and cook for 1 minute. Gradually whisk in the milk, chicken broth, and 2 tablespoons of the leftover buttermilk marinade. Simmer gently for 3 to 4 minutes until the sauce is thick enough to coat the back of a spoon, then stir in the remaining salt and pepper.
When the chicken comes out of the oven, let it rest on the rack for 3 minutes to keep the coating crisp. Plate the chicken cutlets and spoon the warm gravy over the top.

Nutrition

Ingredients

Instructions

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