Country Fried Chicken Dinner

Serves 4

Ingredients

• 4 (about 1.5 lbs total) boneless skinless chicken breasts
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup vegetable oil
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour (for gravy)
• 2 cups whole milk
• 1 lb fresh green beans
• 2 garlic cloves
• 1/4 cup chicken broth
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 1/2 tsp salt (for biscuits)
• 6 tbsp cold unsalted butter (for biscuits)
• 3/4 cup buttermilk (for biscuits)

Instructions

1. 1Pat chicken breasts dry and cut each in half horizontally to make 8 thinner cutlets. Place in a bowl and cover with buttermilk. Let marinate in fridge 20–30 minutes while prepping other items.
2. 2Preheat oven to 425°F. Line a baking sheet with parchment for the biscuits.
3. 3Make biscuit dough: In a large bowl whisk flour, baking powder, and salt. Cut in cold butter with a pastry cutter or fork until crumbly. Stir in buttermilk just until a shaggy dough forms. Turn onto floured surface, knead 3–4 times, and pat into 1-inch thickness. Cut into 8 biscuits with a 2 1/2-inch cutter.
4. 4Place biscuits on prepared sheet. Bake 12–14 minutes until golden. Keep warm.
5. 5While biscuits bake, trim green beans. Heat butter in a large skillet over medium heat. Add beans and cook 4 minutes. Add minced garlic and salt; cook 1 minute more. Add chicken broth, cover, and steam 4–5 minutes until crisp-tender. Remove lid and cook off liquid. Keep warm.
6. 6Remove chicken from buttermilk; let excess drip off. In a shallow dish mix flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Dredge each cutlet thoroughly, pressing coating in. Shake off excess.
7. 7Heat vegetable oil in a large cast-iron or heavy skillet over medium-high until shimmering (350–375°F). Fry chicken in batches, 3–4 minutes per side, until deep golden and internal temperature reaches 165°F. Drain on paper towels. Keep warm in a 200°F oven.
8. 8Pour off all but frying oil and return skillet to medium heat. Add butter; once melted whisk in flour. Cook 1–2 minutes until golden, scraping up browned bits.
9. 9Slowly whisk in milk. Simmer 3–5 minutes, stirring often, until gravy thickens. Season with salt and black pepper to taste.
10. 10Plate each serving: 2 chicken pieces, generous spoonful of gravy, 1/4 of the green beans, and 2 warm biscuits. Serve immediately.