Baked Fried Chicken (5 Ingredients!)

If needed, pound chicken breasts to a 1-inch thickness.

Pour seasoned flour in 1 shallow bowl and buttermilk in another shallow bowl. Remove and set aside 1/4 cup of the seasoned flour for the gravy. 

Lightly coat each cutlet in the seasoned flour and set aside. Once all are coated, working one at a time, submerge the cutlets into the buttermilk then coat and press into the flour. Lightly shake off any excess. 

Place 1/2 cup of the butter on a 15”x10” sheet pan and place in a preheated 425°F oven (Don’t let it burn). It should melt in 1-2 minutes.

Place the coated cutlets in the melted butter on the sheet pan. Bake for 20 minutes. While it bakes, prepare the gravy. 

Melt the remaining butter in a medium skillet over medium heat. Whisk the reserved seasoned flour into grease and allow to cook for 2-3 minutes.

Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to your desired consistency. Season with salt and pepper to taste. Simmer 3-5 minutes. 

Once the chicken has completed the initial 20 minutes bake time, use a thin metal flat turner to flip the chicken. Return the pan to the oven. Cook 3-5 minute then broil on high 3-5 minutes more until browned with an internal temperature of 165°F.

Serve the chicken with a generous ladle of gravy drizzled over the top or in small bowls for dipping.