Imagine sinking your teeth into a golden, crispy chicken breast that's so tender it practically melts in your mouth, with a luxurious gravy that elevates every single bite. This Pan Fried Buttermilk Chicken isn't just a meal - it's a culinary experience that transforms an ordinary dinner into a restaurant-quality feast right in your own kitchen. Whether you're looking to impress your family or create a comforting meal that brings everyone to the table, this recipe is your ticket to becoming a home cooking hero!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup buttermilk
- 1 cup flour
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup chicken broth
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken breasts in buttermilk for at least 30 minutes (or up to 4 hours) in the refrigerator to tenderize and add flavor.
- Remove chicken from buttermilk and pat dry with paper towels to ensure a crispy coating.
- Mix flour with salt and pepper in a shallow dish, creating a seasoned coating mixture.
- Dredge each chicken breast thoroughly in the seasoned flour, shaking off excess to create an even, light coating.
- Heat a large skillet over medium-high heat and add butter, allowing it to melt and create a golden cooking surface.
- Carefully place floured chicken breasts into the hot skillet, cooking for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside on a warm plate, covering loosely with foil to keep warm.
- In the same skillet, whisk chicken broth and cornstarch together to create a smooth gravy base.
- Cook gravy over medium heat, stirring constantly, until it thickens and becomes smooth, about 3-4 minutes.
- Season gravy with additional salt and pepper to taste.
- Pour gravy over chicken breasts and serve immediately while hot.
Tips
- Marination is Key: Don't rush the buttermilk soak! The longer the chicken marinates (up to 4 hours), the more tender and flavorful it becomes.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C) for perfectly cooked meat.
- Crispy Coating Secrets: - Pat the chicken completely dry before flouring - Shake off excess flour to prevent a heavy, soggy coating - Use medium-high heat for that perfect golden-brown crust
- Gravy Pro Tip: Whisk your cornstarch and broth thoroughly to prevent lumps, and stir constantly while cooking to achieve a smooth, velvety texture.
- Serving Suggestion: Serve immediately while the chicken is hot and the gravy is fresh for the best flavor and texture experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 35g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 110mg
