Country Fried Chicken

Ingredients

• 4 pieces Chicken Cutlets (boneless, skinless chicken breasts, pounded to 1/2 inch thickness)
• 1 cup Buttermilk (room temperature)
• 1 tsp Salt (for the buttermilk mixture)
• 1/2 tsp Black Pepper (freshly ground)
• 1 1/2 cups All-Purpose Flour (divided: 1 1/4 cups for breading, 2 tbsp for gravy)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional for heat)
• 2 large Eggs (beaten)
• 1/2 cup Vegetable Oil (for shallow frying, use a high‑smoke‑point oil)
• 3 tbsp Unsalted Butter (cut into pieces)
• 2 cups Chicken Broth (low‑sodium)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Marinate the Chicken

   Place the chicken cutlets in a bowl, pour 1 cup buttermilk over them, add 1 tsp salt and 1/2 tsp black pepper, and toss to coat. Cover and refrigerate for at least 30 minutes.

   Time: PT30M

2. Prepare the Breading Station

   Set up three bowls: Bowl A – 2 beaten eggs; Bowl B – 1 1/4 cups flour mixed with paprika, garlic powder, onion powder, cayenne, salt, and pepper; Bowl C – the remaining 2 tbsp flour for the gravy (set aside).

   Time: PT5M

3. Dredge the Chicken

   Remove each cutlet from the buttermilk, let excess drip off, then coat in the seasoned flour, dip in the egg mixture, and finally coat again in the seasoned flour. Press gently so the coating adheres.

   Time: PT5M

4. Fry the Cutlets

   Heat 1/2 cup vegetable oil in a large skillet over medium‑high heat until shimmering (about 350°F). Add the coated cutlets and fry 4‑5 minutes per side, or until golden brown and internal temperature reaches 165°F.

   Time: PT20M

   Temperature: 350°F

5. Make the Homemade Gravy

   Remove excess oil from the skillet, leaving about 2 tbsp. Melt 3 tbsp butter, whisk in the 2 tbsp flour reserved earlier, cook 1 minute, then slowly whisk in 2 cups chicken broth. Simmer, stirring, until thickened (3‑4 minutes). Season with salt and pepper to taste.

   Time: PT10M

   Temperature: Medium

6. Plate and Serve

   Transfer fried cutlets to a serving plate, drizzle warm gravy over each, and garnish with chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32g

Carbohydrates

28g

Fat

22g

Fiber

1g