Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Keep the coated chicken in the fridge for a few hours. Finish frying when you are ready so the crust is at its best.

What oil should I use for frying?

Use a neutral oil with a high smoke point like vegetable or canola. It gives a clean fry and lets the crust flavor shine.

How do I check if the chicken is done?

Use an instant-read thermometer. The thickest part should read 165°F. If you do not have one, cut into the thickest piece to check that juices run clear and there is no pink.

Can I make a lighter version?

Yes. Try baking the cutlets on a rack at 425°F for about 15 minutes, flipping halfway. Brush lightly with melted butter or oil for color. It will be a bit different from deep frying, but still very tasty.

What if my gravy is lumpy?

If lumps form, whisk vigorously while slowly adding more milk. If that does not do it, strain the gravy through a fine mesh and return it to the pan, whisking until smooth. A blender for a few seconds can also smooth things out.

Easy Chicken Fried Chicken 2026 Cook That Dish

Name: Crispy Buttermilk Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

Description

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

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

Heat oil in deep fryer or large pan on stove to 325°F.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
In another bowl, whisk together buttermilk, egg, and hot sauce until smooth.
Dredge chicken in flour mix, dip in egg mixture, then coat again in flour. Let rest on a rack.
Fry chicken on each side for 3-5 minutes until golden brown. Drain on paper towels.
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.
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