Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 large chicken breasts split in half lengthwise creating 4
  • 2/3 cup all purpose flour
  • 1/2 cup buttermilk
  • 4 tablespoons canola oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2/3 cup low sodium chicken broth
  • 2/3 cup milk

Instruction

  • Preheat oven to 250 degrees.
  • In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
  • In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
  • Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.