Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy is one of my very favorite meals from one of my very favorite cookbooks, Tupelo Honey Cafe: Spirited Recipes From Asheville’s New South Kitchen. There are so many fabulous recipes in this cookbook including Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce and Pickled Green Tomato Salad with Fresh Mozzarella, plus the best Tomato Pie ever.
These Fried Chicken Breasts with Cremini Sweet Onion Gravy are perfect for a Sunday supper. The gravy has a fabulously rich and complex flavor.
The earthy flavor of the cremini mushrooms together with sweet onion is such a wonderful combination.
The base of the gravy and what makes it so delicious is a homemade demi-glace.
It sounds fancy and intimidating, but it is really easy to make and can be made in advance and refrigerated. The demi-glace is made from celery, onion, and carrots which are caramelized to bring out their flavor and then cooked with red wine, beef broth, and tomato paste.
Going to the trouble to make the demi-glace gives the gravy so much flavor.
It tastes incredible on chicken-fried steak too.
Serve Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy over mashed potatoes with a side of peas or Southern-Style Green Beans for an out of this world southern meal.
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Fried boneless chicken breasts served with a flavorful onion and mushroom gravy.
- 4 boneless skinless chicken breasts
- 1 1/2 cups buttermilk
- 2 cups canola or vegetable oil
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces cremini mushrooms, sliced
- 1 large sweet onion, thinly sliced
- 2 tablespoons olive oil
- 2 cups demi-glace, see below
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons olive oil
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup dry red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- Marinate the chicken in the buttermilk in the refrigerator overnight.
- Make the demi-glace. Heat the olive-oil in a heavy saucepan. Add celery, carrots, and onion. Cook on medium-high heat, stirring frequently, for about 10 minutes.
- Add red wine and cook until reduced by half.
- Add beef broth and tomato paste and stir well. Decrease heat to medium and simmer for about 20 to 25 minutes. Mixture should be reduced by 1/4. (Can be made a few days in advance and refrigerated.)
- To make gravy, cook mushrooms and onion in 2 tablespoons olive oil in a heavy saucepan until onion is translucent, about 7 minutes. Add demi-glace and salt and simmer for about 20 minutes. Season with pepper and keep warm.
- To fry chicken, heat canola oil in a cast iron pan over medium heat to 325 degrees.
- In a pie plate, combine flour, cornstarch, salt and pepper.
- Drain the chicken and dredge in flour mixture. Fry in oil for 4 to 5 minutes per side or until cooked through.
Recipe slightly adapted from Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen
More Delicious Ways to Cook Chicken
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