Home > Recipes & Classes > Recipes > Pan Fried Chicken with Home Style Gravy

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
Vegetable oil for frying

For Gravy:
4 tablespoons reserved pan drippings from chicken
4 tablespoons flour
2 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon cracked black pepper

Rinse chicken and pat dry. Place chicken in glass pie plate; pour buttermilk over, covering all chicken. Cover with plastic wrap and refrigerate for 45 to 60 minutes. In medium bowl, combine flour, salt, black pepper, red pepper, and garlic powder. Remove chicken from buttermilk. Coat each side of chicken well with flour mixture. Let stand for 5 minutes. Coat each piece of chicken again with flour mixture and let stand another 5 minutes. Pour oil into medium skillet to depth of about 1/4-inch. Heat oil over medium-high heat. Add chicken and fry for 5 to 6 minutes on each side or until chicken reaches an internal temperature of 165°F. Drain on paper towels. Reserve 4 tablespoons of the pan drippings for gravy. Heat reserved drippings in same skillet over medium heat. Whisk in flour, whisking constantly for 1 minute, scraping browned bits from bottom of skillet. Remove from heat and slowly add milk, whisking constantly to blend well. Return to heat and cook until thickened, whisking constantly. Stir in seasonings. Serve with chicken.

Makes 4 servings

Calories: 121
Cholesterol: 0 mg
Fat: 8 g
Sodium: 124 mg
Carbohydrates: 10 g

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