Name: Buttermilk fried chicken and gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup lowfat buttermilk; 1/2 cup panko breadcrumbs; 1 1/2 tbsp all-purpose flour; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 19 olive oil cooking sprays; 1/3 cup reduced-sodium chicken broth; 2 tbsp 2% milk; 1 tsp salted butter; 2 tsp all-purpose flour

Nutrition

Per serving

469 calories

Protein: 48g; 41% of calories
Carbs: 36g; 31% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 425°F. Place the chicken breast in a bowl and coat with half the buttermilk and half the salt and pepper. Let it sit while you prepare the coating.
In a shallow dish, combine the panko, flour, smoked paprika, and garlic powder. Dredge the chicken in the mixture, pressing to adhere. Place a wire rack on a baking sheet and spray it with cooking spray. Set the chicken on the rack, spray the top of the chicken with more cooking spray, and bake for 20 to 25 minutes. Done when opaque in the center, 165°F.
While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth, the remaining buttermilk, and the milk. Simmer for 5 minutes until thickened, then season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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