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Overhead square shot of a plate of fried chicken cutlets with gravy and mashed potatoes.
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5 from 3 votes

Fried Chicken Cutlets and Country Gravy

Whip up made-from-scratch comfort food with these quick-cooking fried chicken cutlets and a creamy milk gravy!
Course Dinner
Cuisine American, Southern
Keyword fried chicken and gravy, fried chicken cutlets, pan fried chicken cutlets
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 643kcal
Author Blair Lonergan


  • 4 chicken cutlets (or two large chicken breasts cut in half lengthwise and pounded flat), about 1 ½ lbs. total
  • 1 cup self-rising flour
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 cup buttermilk
  • 1 egg
  • Peanut oil, vegetable oil or canola oil, for frying (about 1-2 cups, depending on the size of your skillet)
  • 2 tablespoons oil from the fried chicken (or sub with butter)
  • 2 tablespoons all-purpose flour
  • ½ cup chicken stock or broth
  • ½ cup milk


  • Let the chicken come to room temperature on the counter for about 15-20 minutes.
  • In a small bowl, prepare the seasoning mix by combining salt, pepper, thyme, garlic powder and paprika.
    Seasoning for fried chicken
  • Place self-rising flour in a shallow bowl. Set aside ½ teaspoon of the seasoning mix to use for the gravy later; whisk the rest of the seasoning mix into the flour.
    Breading for fried chicken cutlets
  • In a separate shallow bowl, whisk together buttermilk and egg.
  • Dip each cutlet in the buttermilk mixture first, then dredge in the flour mixture. Place the breaded cutlets on a wire rack to rest for a few minutes while you heat the oil and preheat the oven to 200°F.
    Breaded chicken cutlets on a wire rack
  • Pour oil into a large Dutch oven or deep cast iron skillet to a depth of about ½-inch. Warm over medium heat until it’s really hot (about 350°F). The oil is ready when you drop a little bit of water on it and the water sizzles and pops.
  • Working in batches so that you don’t overcrowd the pan, fry chicken in oil until golden brown on both sides (about 3-4 minutes per side). Transfer to a paper towel-lined tray, season with additional salt and pepper (if desired), and then place (uncovered) on a tray in a 200°F oven to keep warm.
    Fried chicken cutlets draining on paper towels
  • Repeat with remaining chicken.
  • While the chicken stays warm in the oven, make the gravy.
  • Whisk together broth and milk in a large measuring cup; set aside.
  • Spoon 2 tablespoons of oil that the chicken was fried in into a medium skillet (you can substitute with melted butter in lieu of the oil, if you like). Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1-2 minutes. Very gradually, whisk in the broth and milk. Add the remaining ½ teaspoon of seasoning mix that you set aside earlier. Cook and stir until gravy thickens. Remove from heat, taste and add seasoning if necessary, then spoon over chicken.
    Skillet of country gravy


It’s difficult to calculate the exact nutrition information for homemade fried chicken cutlets because the amount of oil absorbed in each piece will vary, and the amount of breading that adheres to each piece will vary. The nutrition provided below is merely an estimate; the numbers assume that about ½ cup of oil is absorbed by the chicken in the cooking process.
  • Give the breaded chicken time to rest (dry) for a few minutes while the oil heats. This will help the breading adhere to the meat when it cooks.
  • Never cover your warm fried chicken cutlets with foil. This traps steam and moisture, which will make your chicken soggy.
  • If you’re using a meat thermometer to know when the chicken is done, the thin chicken cutlets will be best at 165°F.
  • Keep the oil at a steady temperature of about 350°F. Don’t overcrowd the pan by trying to cook too many cutlets at once, which will bring down the temperature. If the oil is too cool, the chicken will absorb the oil and have a soggy texture when done. Too hot, and the breading will burn.
  • Don't have chicken cutlets? Make your own cutlets by slicing two large chicken breasts in half horizontally. Pound the chicken to an even thickness (so that it cooks evenly in the skillet).


Serving: 1fried cutlet with gravy | Calories: 643kcal | Carbohydrates: 31g | Protein: 45g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 914mg | Potassium: 829mg | Fiber: 1g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg