Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 cup low-fat buttermilk
  • 1 tbsp hot sauce
  • 1½ cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup skim milk
  • 1/2 tsp cracked black pepper
  • 1 pinch salt

Instructions:

  1. Place each chicken breast between two sheets of parchment paper and use a meat mallet to pound the thickest part until the entire piece is an even 1/2 inch (1.25cm) thickness.
  2. Whisk together 1 cup low-fat buttermilk and 1 tbsp hot sauce in a bowl. Submerge the chicken breasts and refrigerate to marinate for at least 30 minutes (up to 4 hours).
  3. In a shallow dish, combine 1½ cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp cracked black pepper.
  4. Remove chicken from the buttermilk, letting the excess drip off, then press firmly into the flour mixture until every nook is covered.
  5. Heat 3 tbsp vegetable oil in a skillet over medium-high heat until it shimmers. Carefully lay the chicken in the pan and fry for 3-5 minutes per side until the crust is a rich brown gold and the internal temperature reaches 165°F (74°C). Transfer to a wire rack.
  6. Drain most of the oil from the pan, leaving about 1 tablespoon. Melt 3 tbsp unsalted butter, whisk in 3 tbsp all-purpose flour, and cook for 1-2 minutes until it smells nutty but stays pale.
  7. Slowly whisk in 2 cups low-sodium chicken broth and 1/2 cup skim milk, adding 1/2 tsp cracked black pepper and a pinch of salt; simmer until the sauce is thick and velvety.