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Buttermilk Chicken Fried Cutlets


Love a good fried chicken recipe but don't love dark meat? Then make this awesome fried chicken recipe that uses breast cutlets. It's all white meat, and it's all good!

Serves: 4

Cooking Time: 9 min

  • 1 pound thinly sliced chicken breast cutlets
  • 1 cup buttermilk, divided use
  • 1/4 cup yellow cornmeal
  • 1/4 cup plus 2 teaspoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup vegetable oil
  • 3/4 cup chicken broth
  1. Coat chicken in 1/2 cup buttermilk.
  2. Dredge in cornmeal, mixed with 1/4 cup flour, salt and pepper.
  3. Heat 2 tablespoons oil over medium-high heat.
  4. Add half of chicken and cook, turning once, until cooked throughout, about 6 minutes total.  Repeat with remaining chicken.
  5. Remove chicken from pan. Add remaining 2 teaspoons flour to the pan and cook, stirring, 1 minute.
  6. Whisk broth and 1/2 cup remaining buttermilk into pan drippings.
  7. Simmer, stirring, 2 minutes.
  8. Season with salt and pepper. Serve gravy ladled over chicken.


This recipe is part of our collection of 23 Cheap and Easy Chicken Recipes. Check it out here:



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Reviews More Reviews

Jul 25, 2011

@Char34: There are many different versions of common recipes that we all love. If you would like to submit your version, please do so using our "Contact Us" form. Thank you! -- Editor of RecipeLion


Jul 23, 2011

REALLY, You people need to stop taking old favorite southern recipes and messing them up by adding corn meal where NO southern cook would use it. FLOUR ONLY for dredging these meats!!!!! Buttermilk chicken is a southern recipe as old as the hills, but there is NO cornmeal used unless you are going to make corn bread!!!


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