Crispy pan-fried chicken breasts smothered in rich pepper gravy and served over split hot buttermilk biscuits.
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 | Difficulty: Easy
Ingredients
- 4 chicken cutlets
- 1 cup flour & 1 tsp paprika
- 1 egg whisked with 1/4 cup milk
- 4 buttermilk biscuits, baked
- 2 cups white sausage pepper gravy
- 2 tbsp butter & 2 tbsp oil
Step-by-Step Instructions
- Dredge chicken cutlets in seasoned flour, dip into egg wash, and dredge back in flour.
- Pan-fry in butter and oil over medium-high heat for 4-5 minutes per side until golden.
- Split warm buttermilk biscuits in half on serving plates.
- Top biscuits with fried chicken cutlets.
- Pour hot country pepper gravy generously over chicken and biscuits.
Chef’s Tips & Variations
Serve with hot sauce on the side for extra kick!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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