This pan-fried chicken has been on our menu at the café since day one. It’s simple, easy and oh so good! We’ve included a recipe for an easy cracked pepper gravy that we use at the café today but you could substitute any gravy you’d like. 

We serve this chicken with roasted garlic mashed potatoes and fresh vegetables.

This recipe is for 2 chicken breasts. You can easily double or triple the recipe depending on how many people you’re serving. You could also use a whole chicken or chicken thighs if you prefer.

buttermilk bathed pan fried chicken

Ingredients for the chicken:

• 2 boneless skinless 8-ounce chicken breast. Make sure to pound your chicken breasts so they are flat and the same thickness throughout the breast so they cook evenly.

• 1 Cup buttermilk

• 2 teaspoons coarse ground black pepper

• 1 teaspoon hot sauce (we use red Cholula)

• 1 Cup Flour

• 1 teaspoon kosher salt

• 1 teaspoon fresh ground black pepper

• 2 tablespoon oil

Directions

1. Mix buttermilk, 2 teaspoons black pepper and hot sauce in a large bowl.

2. Place your chicken in the mixture and let soak for at least 2 hours and up to 8 hours in the refrigerator.

3. Mix flour, salt and 1 teaspoon black pepper in a large bowl.

4. Remove chicken from buttermilk mixture and place in a bowl with flour mixture. Toss and turn the chicken so it’s good and coated with flour.

5. In a heavy bottom pan or cast-iron skillet heat approximately 2 tablespoons of oil of your choice. We suggest oil with a high smoke point like vegetable, canola, avocado or grapeseed.

6. Once your oil is hot gently place the chicken in the pan.

7. Cook for 2-3 minutes on each side. The chicken should be golden brown and the internal temperature should reach 155 degrees

8. Remove the chicken from the pan and serve right away.

Cracked pepper gravy

This gravy completes the dish!

Ingredients for Cracked Pepper Gravy:

• 1 TBS oil

• 1 medium yellow onion - diced

• 3 cloves garlic - minced

• 1 TBS butter

• 2 TBS flour

• 2 teaspoons fresh ground black pepper

• 1 Carton (32 ounces) low sodium chicken broth

• 2 TBS heavy cream

• Pinch of salt to taste

Directions:

1. In a medium-size saucepot heat oil on medium-high heat

2. Add in diced onions and sauté until onions are golden brown

3. Add minced garlic and sauté for approximately one minute

4. Add black pepper and turn the heat down to medium

5. Add in butter and let melt

6. Add flour and mix to fully coat the onions

7. Add in chicken broth and bring to a simmer

8. Let simmer uncovered until liquid is reduced by half.

9. Stir in heavy cream and salt to taste.

10. Use an immersion blender to blend until smooth (you can use a regular blender as well)