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Chicken Breast Piccata: A Crispy Family Classic
Youssef Hb

Crispy Chicken Breast Piccata

Indulge in this golden-fried comfort dish featuring buttermilk-marinated chicken cutlets served with a velvety, rich cream gravy. By using a dual-dredging technique and a specialized spice blend, this recipe creates a shatteringly crispy exterior that remains perfect even when topped with gravy. Designed for busy weeknights, this alcohol-free and pork-free meal delivers restaurant-quality luxury to your home table.
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Prep Time 4 hours 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts, pounded into 4 cutlets
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 cup cornstarch
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 cups vegetable oil for frying
  • 2 tablespoons butter
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1/2 cup heavy cream

Method
 

  1. In a small bowl, combine paprika, black pepper, garlic powder, oregano, and cayenne.
  2. Pound chicken breasts between plastic wrap until they are an even 1/4 inch thick.
  3. In a large bowl, whisk buttermilk, egg, salt, and 2 tablespoons of the spice mixture.
  4. Add chicken to the marinade, seal, and refrigerate for 4 to 24 hours.
  5. In a wide shallow dish, combine flour, cornstarch, baking powder, and the remaining spice mixture.
  6. Remove chicken from marinade, dredge in the flour mixture, pressing to coat well.
  7. Heat oil in a heavy skillet to 350°F and fry chicken for 3-4 minutes per side until golden brown.
  8. For the gravy, melt butter in a separate skillet over medium-high heat.
  9. Sauté onions for 4 minutes, then add garlic for 30 seconds.
  10. Whisk in a small amount of flour and cook for 1 minute.
  11. Slowly stream in milk and heavy cream, whisking constantly until thickened.
  12. Season to taste and serve immediately over the crispy chicken.

Notes

Ensure the oil stays around 350°F for the crispiest result. Use a wire rack to drain the chicken so the bottom stays crispy. Store leftover gravy in an airtight container for up to 3 days.