Go Back
+ servings
Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy
Print Pin
5 from 2 votes

Southern Fried Chicken Breasts with Cremini Sweet Onion Gravy

Fried boneless chicken breasts served with a flavorful onion and mushroom gravy.
Course Main Course
Cuisine Southern
Servings 4 servings
Author Christin Mahrlig


  • 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

Cremini Gravy

  • 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.