Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup vegetable oil (for frying)
- For the gravy:
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Pound chicken breasts to 1/2 inch thickness between plastic wrap.
- Prepare a breading station with flour mixture in one bowl and egg-buttermilk mixture in another.
- Dredge chicken in flour, then egg mixture, and back to flour for a triple coating.
- Fry chicken in hot oil for 5-7 minutes on each side until golden brown.
- Make gravy by whisking leftover flour with milk in a saucepan until thickened, seasoning with salt and pepper.
Notes
- Ensure oil is hot before frying for a crispy texture.
- Leftover gravy can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian