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Buttermilk Fried Chicken Cutlets with Creamy Pan Gravy And Slaw Recipe
Ash Tyrrell

Buttermilk Fried Chicken Cutlets with Creamy Pan Gravy And Slaw Recipe

I recently made these Buttermilk Fried Chicken Cutlets with Pan Gravy and Slaw for dinner, and honestly, I could not stop thinking about how comforting and satisfying the whole meal tasted. The chicken turned out perfectly crispy on the outside while staying juicy and tender inside
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breasts sliced into thin cutlets – Thin cutlets cook evenly and stay juicy.
  • 2 cups buttermilk – Helps tenderize the chicken and adds tangy flavor.
  • 1 teaspoon hot sauce – Adds mild heat without overpowering the dish.
  • 1½ cups all-purpose flour – Creates the crispy coating.
  • 1 teaspoon garlic powder – Gives extra savory flavor.
  • 1 teaspoon onion powder – Adds depth to the breading.
  • 1 teaspoon paprika – Provides color and mild smokiness.
  • 1 teaspoon salt – Essential for seasoning the chicken.
  • ½ teaspoon black pepper – Adds balanced spice.
  • Vegetable oil for frying – Use neutral oil with a high smoke point.
  • 2 tablespoons reserved frying oil – Adds rich flavor to the gravy.
  • 2 tablespoons butter – Makes the gravy silky and smooth.
  • 2 tablespoons all-purpose flour – Thickens the gravy properly.
  • 2 cups chicken broth – Creates a flavorful base.
  • ½ cup heavy cream – Gives the gravy a creamy texture.
  • Salt and pepper to taste – Adjust seasoning at the end.
  • 3 cups shredded cabbage – Fresh cabbage gives the best crunch.
  • 1 carrot grated – Adds sweetness and color.
  • ¼ cup mayonnaise – Creates a creamy texture.
  • 1 tablespoon apple cider vinegar – Brightens the slaw flavor.
  • 1 teaspoon honey – Balances the tanginess.
  • Salt and pepper to taste – Enhances overall flavor.

Method
 

  1. Place the chicken cutlets in a bowl with buttermilk and hot sauce. Let the chicken soak for at least 30 minutes so it becomes tender and flavorful. I like marinating it a little longer when I have extra time because it really improves the texture.
  2. Combine shredded cabbage and grated carrot in a large bowl. Add mayonnaise, apple cider vinegar, honey, salt, and pepper, then toss everything together until evenly coated. Refrigerate the slaw while preparing the chicken so it stays cold and crisp.
  3. In another bowl, mix flour, garlic powder, onion powder, paprika, salt, and black pepper. This seasoned flour gives the chicken its crispy golden coating and rich flavor. Make sure the seasonings are evenly mixed throughout the flour.
  4. Remove each chicken cutlet from the buttermilk mixture and let the extra liquid drip off slightly. Press the chicken into the seasoned flour mixture until fully coated on both sides. I like pressing the flour firmly onto the chicken for extra crunch.
  5. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the coated chicken into the hot oil and fry until golden brown and fully cooked. Each side usually takes around 4 to 5 minutes depending on thickness.
  6. Transfer the fried chicken onto a plate lined with paper towels. Let the chicken rest for a few minutes so the coating stays crispy. Resting also helps the juices stay inside the chicken instead of running out.
  7. Remove most of the oil from the skillet but leave a couple tablespoons behind. Add butter and flour, whisking continuously until the mixture turns lightly golden. Slowly pour in chicken broth while whisking to prevent lumps from forming.
  8. Add heavy cream to the gravy and continue cooking until thick and smooth. Season with salt and pepper according to your taste. The gravy should be creamy enough to coat a spoon without becoming too thick.
  9. Place the crispy chicken cutlets on serving plates and spoon warm gravy over the top. Add a generous scoop of slaw on the side for freshness and crunch. Serve immediately while everything is hot and crispy.

Notes

  • I always let the chicken sit at room temperature for 15 minutes before frying because it cooks more evenly.
  • I prefer using freshly shredded cabbage instead of bagged slaw mix since it stays crunchier.
  • I usually season the chicken lightly before marinating for deeper flavor.
  • I found that keeping the oil temperature steady helps the coating stay crispy instead of greasy.
  • I like adding a little black pepper directly into the gravy right before serving for extra warmth.
  • I sometimes drizzle a few drops of hot sauce over the finished chicken for extra flavor.