The chicken cutlets soak briefly in buttermilk, then go straight into seasoned flour while still wet, which is what builds the thick, craggy crust.
The gravy is a simple white pepper gravy made from butter, flour and whole milk, spooned over the chicken right before serving.
The Frying Checkpoint
Everything before the gravy depends on hot oil held at the right temperature and chicken cooked through.
- PrepareCutlets pounded even, soaked 10 minutes in buttermilk and pressed firmly into the seasoned flour.
- Heat the oilOne inch of neutral oil in a heavy skillet, brought to 350°F with a thermometer.
- Fry in batchesCutlets lowered carefully away from you, 4 to 6 minutes per side.
Check before you continue
Oil near 350°F; chicken 165°F — Oil thermometer and instant-read thermometer
Hold the oil near 350°F between batches and check the thickest part of each cutlet before draining.
- DrainFried cutlets rest on a rack so the crust stays crisp.
- GravyButter, the reserved flour, whole milk and black pepper simmered until creamy and spooned over.
How to Make It
Cutlets pounded and soaked in buttermilk
Pound the chicken cutlets to an even thickness and soak them in the buttermilk for 10 minutes.
Dredged in seasoned flour
Mix 1 1/4 cups flour with the salt, 1/2 tsp black pepper, paprika and garlic powder. Press the wet chicken firmly into the seasoned flour to build a craggy coating.
Fried at 350°F to 165°F, drained on a rack
Heat 1 inch of oil to 350°F. Fry the cutlets in batches, lowering them in carefully away from you, until deep golden and 165°F in the thickest part, about 4 to 6 minutes per side. Drain on a rack.
White pepper gravy made
For the gravy, melt the butter in a saucepan, whisk in the remaining 1/4 cup flour and cook 1 minute. Gradually whisk in the milk and remaining black pepper and simmer gently until creamy.
Gravy spooned over, parsley
Spoon the white pepper gravy over the fried chicken and finish with chopped parsley.
Ingredient Notes
- Chicken breast cutlets
- Four, about 6 ounces each, pounded even before soaking.
- All-purpose flour
- A cup and a half: most for the dredge, a quarter cup kept back for the gravy.
- Neutral frying oil
- Enough for 1 inch of depth in a heavy skillet, held near 350°F.
Success Tips
- Clip a thermometer to the skillet and adjust the heat between batches to hold 350°F.
- Lower each cutlet in with tongs, laying it away from you so any splash goes the other way.
- Whisk the milk in slowly so the gravy stays smooth.
Why This Recipe Works
- Pounding the cutlets to an even thickness means they cook through to 165°F without the outside over-browning.
- Pressing the wet chicken firmly into the flour creates the ragged edges that turn extra crisp.
- Frying in batches keeps the oil near 350°F so the crust stays crunchy rather than greasy.
- Holding back a quarter cup of the flour for the gravy ties the two parts of the dish together.
Frequently Asked Questions
How do I fry the chicken safely?
Use a heavy, deep skillet, keep the oil near 350°F with a thermometer, lower the cutlets in gently away from you, fry in batches and never leave hot oil unattended.
How do I know the chicken is cooked?
The thickest part should read 165°F on an instant-read thermometer.
Is the gravy brown?
No. It is a pale white gravy made with butter, flour, milk and black pepper.
Serving Ideas
Set each cutlet on a warm plate and pour the pale pepper gravy over the top so it pools around, finished with parsley.
