Pan-Fried Chicken with Pan Gravy

I got this recipe from a Culinary Class I took in college. It is delicious! Once again, for whatever reason, my camera lost the pictures I took the past 2 days… So I took this picture off of Google Images.


about 6-8 chicken tenders
salt and pepper to taste
2 tsp. Garlic powder 
2 tsp. Onion powder
1 tsp. dried oregano
1 tsp. dried basil
9.5 oz. flour
1 cup buttermilk
oil as needed
4 oz. finely diced onion
1-1/2 pt chicken stock

1. Season the chicken with salt and pepper
2. Add the herbs and spices to 1 cup of flour. (**I tend to double everything in the flour mixture because I double dip and coat the chicken twice, but you don’t have to)
3. Dip the chicken pieces in the buttermilk
4. Dredge the chicken in the seasoned flour
5.Pan-fry the chicken in oil until done,turning so it cooks evenly.  Reduce heat as necessary to prevent the chicken from becoming to dark.  Or remove the chicken when well browned, drain it and finish cooking in the oven.
6. To make the pan gravy, pour off all but 3 tablespoons oil from the pan, carefully reserving the fond
7. Add the diced onion and saute until translucent
8. Add 1/4 cup flour and cook to make a blond roux
9. Whisk in the chicken stock and simmer approximately 15 minutes
10. Strain through cheese cloth and adjust the seasonings


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, main-dish, meat

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