Name: Buttermilk Chicken-Fried Chicken (Standard)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 each Boneless skinless chicken breasts; 1 cup Buttermilk; 1 tbsp Kosher salt; 2 cups All purpose flour; 1 tbsp Black pepper; 1 tsp Garlic powder; 1 cup Neutral oil for frying; 2 tbsp Pan drippings reserved from frying; 2 tbsp All purpose flour; 1.5 cups Whole milk

Recipe tier

A straightforward, crispy, and comforting take on the Southern staple featuring a perfectly seasoned buttermilk brine and a simple pan gravy.

Total 1h 30m

Serves 4 servings

Steps 4

Ingredients 10

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Fire it up · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 65m Plate 5m Reset 10m

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Chicken
4 each 600 g Boneless skinless chicken breasts
1 cup 240 mL Buttermilk
1 tbsp 15 g Kosher salt
Breading
2 cups 250 g All purpose flour
1 tbsp 8 g Black pepper
1 tsp 3 g Garlic powder
1 cup 240 mL Neutral oil for frying
Gravy
2 tbsp 30 g Pan drippings reserved from frying
2 tbsp 16 g All purpose flour
1.5 cups 350 mL Whole milk

Equipment

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Instructions

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Pound the Chicken to an even -inch thickness, then submerge in the Buttermilk and salt mixture; refrigerate for at least 1 hour.
Whisk together the Breading ingredients in a wide bowl, remove chicken from brine, and press firmly into the flour to create a craggy coating.
Heat oil in a heavy skillet to 350 degrees Fahrenheit, frying chicken until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit, about 4-5 minutes per side.
Whisk Gravy ingredients in the same skillet over medium heat, scraping up browned bits, and simmer until thickened to coat the back of a spoon.