Pan Fried Chicken with Cream Gravy

An uncomplicated recipe for delicious pan fried chicken breasts and perfectly seasoned creamy gravy all cooked up in one skillet. This is the ultimate comfort food meal.

Course main meal chicken

Cuisine American

Keyword how to pan fry chicken, pan fried chicken breast, pan fried chicken recipe

Prep Time 10

Cook Time 20

Servings servings

Calories 447kcal

Author Beth Pierce

Ingredients

1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 large chicken breasts split in half lengthwise creating 4
2/3 cup all purpose flour
1/2 cup buttermilk
4 tablespoons canola oil
2 tablespoons butter
2 tablespoons flour
2/3 cup low sodium chicken broth
2/3 cup milk

Instructions

Preheat oven to 250 degrees.
In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.

Notes

Chicken breasts are often too thick. If so, cut them in half lengthwise or gently pound them with a kitchen meat mallet until a more reasonable thickness has been achieved.
For cooking the chicken, get the skillet fairly hot, and don't overcrowd the skillet. That is why I advise cooking the breasts in two batches.
When the chicken is done, place it on a plate and put it in a warm oven uncovered. That way, the chicken will stay crispy, and the breading will not come off.
Do not fret about the buttermilk. Just make it yourself by adding 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup of milk. Give it just a little stir and wait 5 minutes. The acids will curdle the milk, and now you have buttermilk without a run to the store.
Additional black pepper can be substituted for the white pepper.
For best results, after sprinkling the flour into the butter (to make the gravy), whisk for several minutes to slightly brown the flour and cook out some of the floury taste. I usually do this for about 3-5 minutes, depending on how much chaos is going on and how hungry I am.

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