Prep time: 15 mins | Cook time: 15 mins | Serves: 4
Juicy, tender chicken served in a simple yet luscious buttermilk gravy topped with fried onions. Always a hit and one of the most requested dinners at home! Give this awesome recipe a try soon, it will be worth every penny!
Ingredients
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1 1/2 pounds boneless, skinless chicken – pounded 1/4” thick
2/3 cup flour
1/2 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt – divided
1 teaspoon pepper – divided
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons grated Parmesan cheese
1 – 1 1/2 cups saltine cracker crumbs
1/2 cup buttermilk
1 Egg
vegetable oil for frying chicken – as much as it takes to keep chicken from burning 1 medium onion, sliced (optional)
GRAVY:
1 c. buttermilk
1/2 c. chicken broth
2 1/2 tablespoons flour
salt and pepper to taste
How to make Chicken Fried Chicken With Onions & Buttermilk Gravy
Step 1: Combine 2/3 cup flour, cheese, half tsp each salt, pepper, cumin, a tsp garlic powder, and half tsp cayenne in a flat container like a pie plate.
Step 2: Place the crushed cracker crumbs on a different flat plate.
Step 3: Whisk the egg and buttermilk.
Step 4: Pound the chicken breasts and season both sides with salt & pepper.
Step 5: Heat oil in a skillet over medium-high heat.
Step 6: While preheating the oil, dredge the chicken in flour, then dip in the egg mixture and coat in the cracker crumbs. Once the oil is hot, add the chicken. Adjust the heat to medium and cook the chicken for about 2 to 3 minutes on each side until golden, flipping once.
Step 7: In the meantime, prepare the oven. Preheat it to 400 degrees.
Step 8: Serve the chicken without the gravy when done cooking. If preparing the gravy, place the chicken in the oven to keep them warm.
Gravy:
Step 9: Add enough oil to the same skillet. Saute the onions for approximately 10 minutes. When done, remove the onions from the skillet.
Step 10: To the skillet, add the flour and slowly add in the buttermilk along with the chicken broth, salt, and pepper. Bring this to a boil, stirring until the sauce thickened.
Step 11: Take the chicken from the oven and pour the gravy over. On top, place the fried onions. Enjoy!
Ingredients
- 1 1/2 pounds boneless, skinless chicken - pounded 1/4” thick
- 2/3 cup flour
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 teaspoon salt - divided
- 1 teaspoon pepper - divided
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons grated Parmesan cheese
- 1 - 1 1/2 cups saltine cracker crumbs
- 1/2 cup buttermilk
- 1 Egg
- vegetable oil for frying chicken - as much as it takes to keep chicken from burning 1 medium onion, sliced (optional)
- GRAVY:
- 1 c. buttermilk
- 1/2 c. chicken broth
- 2 1/2 tablespoons flour
- salt and pepper to taste
Instructions
Step 1: Combine 2/3 cup flour, cheese, half tsp each salt, pepper, cumin, a tsp garlic powder, and half tsp cayenne in a flat container like a pie plate.
Step 2: Place the crushed cracker crumbs on a different flat plate.
Step 3: Whisk the egg and buttermilk.
Step 4: Pound the chicken breasts and season both sides with salt & pepper.
Step 5: Heat oil in a skillet over medium-high heat.
Step 6: While preheating the oil, dredge the chicken in flour, then dip in the egg mixture and coat in the cracker crumbs. Once the oil is hot, add the chicken. Adjust the heat to medium and cook the chicken for about 2 to 3 minutes on each side until golden, flipping once.
Step 7: In the meantime, prepare the oven. Preheat it to 400 degrees.
Step 8: Serve the chicken without the gravy when done cooking. If preparing the gravy, place the chicken in the oven to keep them warm.
Gravy:
Step 9: Add enough oil to the same skillet. Saute the onions for approximately 10 minutes. When done, remove the onions from the skillet.
Step 10: To the skillet, add the flour and slowly add in the buttermilk along with the chicken broth, salt, and pepper. Bring this to a boil, stirring until the sauce thickened.
Step 11: Take the chicken from the oven and pour the gravy over. On top, place the fried onions. Enjoy!
