Pan-Fried Chicken with Cream Gravy

Instructions

1. Prep the Chicken

• Pound chicken breasts to an even thickness for uniform cooking.

• Season both sides with salt and pepper.

2. Prepare the Breading

• In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.

3. Dredge the Chicken

• Dip each chicken breast into the buttermilk, then coat thoroughly in the flour mixture, pressing to adhere.

4. Pan-Fry

• Heat the vegetable oil in a large skillet over medium heat.

• Fry chicken breasts for 5–7 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

• Remove the chicken from the skillet and set aside on a plate. Keep warm.

5. Make the Cream Gravy

• In the same skillet (do not wipe it out), melt butter over medium heat.

• Stir in 2 tablespoons of flour and cook for 1 minute, whisking constantly to make a roux.

• Gradually whisk in the milk, stirring constantly until the gravy thickens to your desired consistency.

• Season with salt and pepper to taste.

6. Serve

• Plate the fried chicken and spoon warm cream gravy over the top.

• Garnish with fresh parsley if desired.

Serving Suggestions