Buttermilk Chicken Recipe
pan-fried chicken, chive mashed potatoes, buttered broccoli, pan gravy
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Ingredients
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For the Buttermilk Chicken
For the Chive Mashed Potatoes
For the Buttered Broccoli
For the Pan Gravy
Method
For the Buttermilk Chicken
- 1
Marinate the Chicken
In a large bowl, combine chicken breasts and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
- 3
Pan-Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture. Fry chicken for about 6-7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
For the Chive Mashed Potatoes
- 4
- 5
Mash the Potatoes
Drain the potatoes and return to the pot. Add butter, heavy cream, chopped chives, salt, and black pepper. Mash until smooth and creamy.
For the Buttered Broccoli
- 6
Steam the Broccoli
Steam broccoli florets in a steamer basket over boiling water for about 5-7 minutes until bright green and tender.
- 7
Add Butter
Remove from heat, add butter, and season with salt to taste. Toss gently to coat.
For the Pan Gravy
- 8
- 9
Add Chicken Stock
Gradually whisk in chicken stock, scraping up any brown bits from the skillet. Allow to simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
