Buttermilk Chicken Fried Cutlets

Y’all, this is country cooking at its most satisfying. Thin chicken cutlets get soaked in buttermilk, then dredged in a cornmeal-flour mixture that fries up crunchy and golden in just a few minutes per side.

The cornmeal is what sets this apart from a standard chicken-fried cutlet. It adds a coarser, grittier crunch that holds up even under the gravy. And speaking of that gravy: it comes together right in the same pan. A quick roux from the remaining flour and pan drippings, a whisk of broth and the rest of that buttermilk, and you’ve got a tangy, peppery sauce in two minutes flat.

Cooking in two batches is key here. Crowding the pan drops the oil temperature and you end up steaming instead of frying. You want that sizzle the moment the chicken hits the pan.

Chef Tips

• Pat the cutlets dry before the buttermilk dip. Excess moisture dilutes the coating and makes it patchy.
• Use coarsely ground black pepper in the dredge, not fine. You want visible pepper flecks with real bite.
• Don’t pour off the drippings before making the gravy. Those browned bits are pure flavor.
• Keep the first batch warm on a wire rack in a low oven while you fry the second.

Variations

• Add a pinch of cayenne or smoked paprika to the cornmeal dredge for a spicier kick.
• Use pork cutlets instead of chicken for a more traditional chicken-fried steak approach.
• Squeeze fresh lemon over the cutlets before serving for a bright contrast to the rich gravy.