Fried Chicken Cutlets with herbed country gravy
Southern inspired fried chicken cutlets with a homemade herbed country gravy.
Servings: 4 people
Ingredients
- 2-4 chicken breasts cut into cutlets
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1/3 cup cornstarch
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp kosher salt or sea salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- 1/2 cup cold water
- vegetable oil for frying
country gravy
- 4 oz stick salted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cube beef bouillon
- 1 tbsp black pepper
- 1 tsp kosher or sea salt
- 1 tsp thyme removed from stem
- 1 tsp rosemary roughly chopped
Instructions
- Cut each chicken breast into cutlets. Use a sharp knife to filet the chicken into 2 or 3 cutlets. Do this by pressing down onto the chicken with your hand and and slice through horizontally in a clean even stroke. Repeat until all the breasts have been cut into filets.
- Create the dry dredge. Combine flour, cornmeal, cornstarch, and spices into a baking tray or shallow dish. Remove about 1/2 cup worth of the dry dredge and combine with cold water. This will create a wet batter. Whish until the mixture gets to a pancake batter consistency. Add more of the dry dredge or water as needed.
- Heat vegetable oil to 350 degrees F. Add enough to either shallow fry or completely cover the chicken.
- Dredge the chicken through the wet mixture and transfer to the dry mix. Coat both sides and repeat until each piece has been dredged.
- Drop the chicken into the hot oil. Fry until golden on both sides and transfer to a wire rack to cool.
- To make the gravy: melt butter and whisk in the flour to create a roux. Continuously whisk over medium heat until thickened, about 3 minutes. Slowly add the milk and continue to whisk until it becomes smooth and there are no clumps. Continue to add milk until your desired consistency is reached. Stir in the beef bouillon, season with herbs, salt, and pepper. Taste and adjust if needed.
- To serve: Top each piece of chicken with some gravy, garnish with finely diced green onions and serve with your choice of sides. Enjoy!