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
Buttermilk Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Coat the Chicken
After marinating, remove the chicken and let the excess buttermilk drip off. In a shallow dish, add flour and season with additional salt and pepper. Dredge each piece of chicken in the flour, shaking off excess.
- 3
Cook the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
Chive Mashed Potatoes Preparation
- 4
- 5
Buttered Broccoli Preparation
- 6
Steam the Broccoli
In a steamer basket over boiling water, add broccoli florets. Cover and steam for about 5-7 minutes until bright green and tender.
- 7
Pan Gravy Preparation
- 8
Make the Gravy
In the same skillet used for the chicken, pour off excess oil, leaving about 2 tablespoons. Whisk in flour and cook for 1 minute until golden. Gradually add chicken broth, stirring constantly until thickened. Season with salt and pepper to taste.