Buttermilk Chicken

Buttermilk Chicken
serves 6


6 (6oz) Boneless Skinless Chicken Breasts
1 1/2 Cups Buttermilk
3 Cups Flour
1 Tbsp Coarse Salt
1 tsp Black Pepper
1/4 Tsp Cayenne Pepper
3 Cups Vegetable Oil

2 Tbsp Extra Virgin Olive Oil
3 Tbsp Flour
1 Cup Chicken Broth
1 Cup Buttermilk
1 tsp Coarse Salt, or to taste
1/2 tsp Freshly Ground Black Pepper, or to taste


1. Pound the breasts flat then combine Chicken and Buttermilk in a mixing bowl. Refrigerate for 1 hour.
2. Combine Flour, Salt, Black Pepper, and Cayenne Pepper in a medium bowl.
3. Remove Chicken from the fridge. Let each piece drain slightly, then dredge in Flour mixture, being sure to cover all sides. Shake off any excess.
4. Heat Vegetable Oil to 350F in a large, heavy-bottomed skillet with straight sides.
5. Add Chicken Breasts to the pan, making sure not to crowd them, frying in batches if needed.
6. Cook Chicken until golden brown, about 5-7 minutes per side.
7. Using tongs, remove Chicken from Oil and place on a paper towel-lined plate to drain.
8. Continue cooking other batches of Chicken. Make sure the Oil temperature stays steady at 350F.

1. In a sauce pan over low heat, whisk together Olive Oil and Flour until smooth. Cook for 30 seconds to 1 minute, until mixture begins to boil.
2. Increase heat to medium and add Chicken Stock and Buttermilk, whisking constantly.
3. Cook until mixture begins to thicken, about 8-10 minutes.
4. Whisk in Salt and Pepper, adding more to taste.

Place the chicken on the plate and cover with the gravy. Great with mashed potatoes and green beans.

For less tangy gravy, use half milk and half buttermilk.

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