Chicken Fried Chicken

I still remember the first time I learned how to make Crispy Buttermilk Chicken Cutlets. The pan sizzled like a small city, and warm steam curled up carrying garlic and frying bread crumbs. My kids were tiny then. They hovered at counter height, noses twitching, waiting for the first golden piece to come off the rack.

The kitchen smelled like comfort. The crust crackled when I tapped it. I served that first batch right away, and they cheered like it was a holiday. That is exactly the feeling I try to bring back on regular weeknights with this recipe. It is quick enough to fit into a busy evening, and forgiving enough that a rushed step will not ruin dinner.

If you like hands-on but simple dinners, you might also enjoy my 30-minute cauliflower chicken soup, which I often pair as a light starter for colder nights. Meanwhile, read on and let me walk you through every step so you can make a family-favorite at home.

Why Crispy Buttermilk Chicken Cutlets Work for Busy Families

This dish sits in our weeknight rotation because it checks a lot of boxes. It is fast, comforting, and fills plates with a satisfying crunch. The buttermilk keeps the meat tender while the double-coating gives that golden, nostalgic crust. It is the kind of meal that makes the apartment smell like a Sunday even on a Wednesday.

My family treats it like a little celebration. My husband heads to the table with two plates and a laugh. The kids press their faces to the counter while I flip the cutlets. It is simple food that invites conversation. It is also easy to scale, so whether you are feeding a crowd or just one tired parent, you can adjust without sweat.

Beyond the cozy part, it is a practical choice. The recipe uses common pantry items and a short list of tools. It stores well for leftovers and reheats with decent results. Once you learn the rhythm, this Crispy Buttermilk Chicken Cutlets feels like second nature.

Bringing Crispy Buttermilk Chicken Cutlets to Life

“Every time I stir this pot, it smells just like Sunday at home.”

When the oil first meets the chicken you will hear that happy sizzle. The flour mix turns pale and dusty at first. Once the buttermilk batter hugs the meat it becomes slightly tacky, ready to pull on that crispy coat. While it fries, steam rises and the edges go from soft beige to a deep, toasty gold. The aroma is warm and a little smoky, like a diner on a busy morning.

In my small kitchen in New York, the sound of a single pan frying will often gather the family. I watch colors closely. The crust should be an inviting caramel color. If the oil is too hot, the outside will darken while the inside stays cool. If the oil is too cool, the crust soaks up too much oil and becomes heavy. From there, finishing the quick gravy with the reserved oil gives a silky, peppery sauce that ties every bite together.

Ingredients You’ll Need

6-8 thin sliced chicken breasts
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 1/2 cup buttermilk
1 egg
1 Tbs hot sauce
Oil for frying
1/4 cup reserved oil from frying
1/3 cup flour for gravy
2 cup milk for gravy
Salt & pepper to taste for gravy

Personal side notes:

• Use fresh buttermilk if you can; it makes the batter tangy and bright.
• If you do not have thin-sliced breasts, pound regular breasts to even thickness. It helps them cook fast and stay juicy.
• Hot sauce is optional, but I add it for a little warmth that the kids barely notice and adults enjoy.

Step-by-Step Directions

1. Heat oil in deep fryer or large pan on stove to 325°F. Use a thermometer or pinch of flour to test oil.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. In another bowl, whisk together buttermilk, egg, and hot sauce until smooth.
4. Dredge chicken in flour mix, dip in egg mixture, then coat again in flour. Let rest on a rack.
5. Fry chicken on each side for 3-5 minutes until golden brown. Drain on paper towels.
6. For gravy, use 1/4 cup of oil from frying, whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened. Add salt and pepper to taste.
7. Serve gravy over the finished chicken.

Practical tips while you cook:

• Use a thermometer. It is the easiest way to avoid under or overcooking. The oil temperature matters a lot.
• Let the coated chicken rest on a rack for 5 minutes. The coating sets and clings better.
• Watch for golden edges. A little color tells you this cutlet is close to perfect.
• When whisking gravy, add milk slowly. Stir until creamy before adding more. This prevents lumps.

How We Serve This Dish at the Family Table

I almost always serve the cutlets hot from the stove with a ladle of warm gravy on top. The steam lifts off the plate and wraps the table in that cozy scent. Plate them with simple sides: mashed potatoes when I want to be indulgent, or a bright green salad when the week needs balance.

The kids like to pull off a bit of crust and dip it into the gravy. The adults argue gently over who gets the crispiest edge. We set a small dish of lemon wedges sometimes. A squeeze of lemon adds brightness and cuts through the richness.

For a faster weeknight, I will serve the cutlets with roasted carrots and a bowl of quick coleslaw. Once it’s ready, we turn phones down and pretend the day’s to-do list can wait. The clink of forks and the sound of satisfied chewing is my favorite part.

Storing and Reheating Crispy Buttermilk Chicken Cutlets

Store leftover cutlets in the refrigerator in an airtight container for up to 3 days. The crust will soften as it sits, but the meat stays juicy. For the best texture, store the cutlets and the gravy separately.

To reheat:

• Oven method: Preheat oven to 375°F. Place cutlets on a wire rack over a baking sheet. Heat for 10-12 minutes until warmed through and the crust crisps a little.
• Skillet method: Warm a nonstick skillet over medium heat. Add a teaspoon of oil and reheat cutlets for a few minutes per side until hot.
• Microwave: Use only if you are pressed for time. Microwave on medium for 40-60 seconds. Finish in a skillet for a minute to regain some crispness.

Freezing:

• Freeze cooked cutlets on a tray for an hour, then transfer to a freezer bag. Store for up to 2 months.
• Reheat from frozen by baking at 400°F for 20-25 minutes, turning once, until heated through.

Flavors deepen overnight. Sometimes I make the chicken one night and the gravy the next day. The family will happily eat the leftovers cold in a sandwich too. Thin slices of chicken with crisp lettuce and mayo on a soft roll make a real weekday treat.

Quick Tips from My Kitchen

• Use the thermometer. I keep one clipped to the pot. Heating oil wrong is the most common mistake and a tiny gadget fixes it.
• Let everything breathe. After coating, give the chicken five minutes on a rack. The crumb sets and fries more evenly.
• Taste the gravy as you go. A little salt at the end can make it sing.
• Swap buttermilk with plain yogurt thinned with milk in a pinch. It keeps the tang and tenderizing power.
• If you need a lighter option, try the same coating and finish in an air fryer at 375°F for 10-12 minutes, flipping halfway.

If you like flavors with a kick, try pairing this with my air fryer bang bang chicken skewers recipe for a spicy contrast and a fun family sampler. You can find that recipe here: air fryer bang bang chicken skewers.

Family Twists and Adaptations

There is something wonderful about a recipe that invites tweaks. I have a few versions I rotate through based on mood and the season.

• Herb-laced crust: Add a tablespoon of chopped fresh parsley and a teaspoon of lemon zest to the flour mix. It gives a bright, garden fresh note.
• Spicy southern: Mix a teaspoon of smoked paprika and a half teaspoon of cayenne into the flour for a warm, smoky heat.
• Gluten-free: Use a 1:1 gluten-free flour blend. The crust may behave slightly differently, but the flavor holds up well.
• Oven-baked light version: Coat as usual then bake on a greased rack at 425°F for 12-18 minutes, flipping once. Brush with melted butter for color.
• Apple cider touch: Replace some of the milk in the gravy with a splash of apple cider for a subtle, sweet tang. If you like fruit-accented chicken, try the apple cider chicken idea for more inspiration.

What I’ve Learned Cooking Crispy Buttermilk Chicken Cutlets

1. Timing matters more than speed. A calm five minutes of resting the coated chicken saves more time than frantically flipping pieces in hot oil.
2. Texture is everything. I pay close attention to how the crust looks. A deep golden color means crispness and flavor.
3. Season as you go. Salt the flour, the buttermilk batter, and taste the gravy. Layering salt gives a balanced result.
4. Bring the kids in. My daughters love shaking the flour bowl or arranging cutlets on the rack. It makes dinner more than food.
5. Leftovers can be reborn. Slice cold cutlets thin for sandwiches. Chop them into a salad or heat them and tuck into wraps for a quick lunch.

FAQs About Crispy Buttermilk Chicken Cutlets

Tools and Timing at a Glance

Tools:

• Deep fryer or large heavy skillet
• Instant-read thermometer
• Two large bowls
• Wire rack and baking sheet
• Whisk and tongs
• Ladle for gravy

Timing:

• Prep: 10-15 minutes
• Frying: 3-5 minutes per side
• Gravy: 5-7 minutes
• Total active time: about 30-40 minutes

This is a quick meal when you know the steps. I keep a thermometer and a small wire rack in my small city kitchen. They are cheap and they help a lot.

Serving Suggestions and Pairings

Think of this as a blank-slate weeknight dinner that loves simple sides. Here are some of our favorite pairings:

• Creamy mashed potatoes with a knob of butter.
• Simple green salad with a bright vinaigrette to cut richness.
• Roasted seasonal vegetables like carrots or Brussels sprouts.
• Quick coleslaw for crunch and tang.
• Warm biscuits or soft rolls for mopping up gravy.

If you want to turn this into a family-style platter, place cutlets on a large board, ladle gravy into a small gravy boat, and scatter lemon wedges. The kids can pick what they like and it becomes a casual, fun dinner.

A Final Thought

There is a small magic in making a familiar recipe at home. Crispy Buttermilk Chicken Cutlets is that recipe for my family. It is part comfort food and part everyday kitchen ritual. The sizzle and the smell take me back. The praise from my kids makes my day. Mostly, it is a reminder that with a little time and care you can turn ordinary ingredients into a meal that brings people close.

Cooking is not perfect every time. I have burned a few batches and made greasy ones too. Those nights make the good ones taste even sweeter. Be patient with yourself. Let the kids help. And remember that the point is not perfection but connection.

Conclusion

If you want a homey, crowd-pleasing recipe, this Crispy Buttermilk Chicken Cutlets fills the bill. For a different take and ideas on fried chicken, I like how Tornadough Alli breaks down the classic technique in her own recipe at Chicken Fried Chicken – Tornadough Alli, which is a useful read for tips on crust and gravy.

For a Texan-style perspective on chicken-fried chicken and regional variations, check out the thoughtful write-up at Chicken-fried chicken | Homesick Texan. Both links offer extra context and variations that pair well with what you learn here.

Thank you for letting me share this recipe. I hope it becomes a little ritual in your home, too. Every time you hear that sizzle, you are making something more than dinner.

Crispy Buttermilk Chicken Cutlets

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• Author: Natali Rossi
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A fast and comforting recipe for crispy buttermilk chicken cutlets that fills plates with a satisfying crunch, perfect for busy families.

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Ingredients

• 6–8 thin sliced chicken breasts
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 1/2 cups buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying
• 1/4 cup reserved oil from frying
• 1/3 cup flour for gravy
• 2 cups milk for gravy
• Salt & pepper to taste for gravy

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Instructions

1. Heat oil in deep fryer or large pan on stove to 325°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. In another bowl, whisk together buttermilk, egg, and hot sauce until smooth.
4. Dredge chicken in flour mix, dip in egg mixture, then coat again in flour. Let rest on a rack.
5. Fry chicken on each side for 3-5 minutes until golden brown. Drain on paper towels.
6. For gravy, use 1/4 cup of oil from frying, whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened. Add salt and pepper to taste.
7. Serve gravy over the finished chicken.

Notes

Use fresh buttermilk for better flavor. If you don’t have thin-sliced breasts, pound regular breasts for even cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American