| | Directions | | Mix 1/3 C. flour, cheese, 1/2 salt, 1/4 pepper, cumin, garlic powder, and cayenne. Season chicken with 1/4 salt and 1/8 tsp. pepper. In another bowl, mix egg and 1/4 C. buttermilk. In skillet heat 1/4 C. oil over medium-high heat. Dredge chicken in flour mixture: dip in egg mixture, then in cracker crumbs. Add to hot oil. Reduce heat to medium; cook until chicken is golden, turning once, 2-3 minutes per side. Heat remaining oil over medium heat and cook onions for 10 minutes. Remove onions, leaving brown bits in skillet. Add remaining flour; gradually add remaining buttermilk, chicken broth, salt and pepper. Bring to a boil; cook, stirring constantly until thickened. Serve gravy over chicken. Place fried onions on top and sprinkle with parsley. |
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| Ingredients | | - |  | 1/3 cup + 1 T. flour, divided |
| - | | 1 tablespoon grated Parmesan cheese |
| - | | 1 teaspoon Salt, divided |
| - | | 1/2 teaspoon pepper, divided |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/8 teaspoon garlic powder |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 1 pound boneless, skinless chicken breast, pounded 1/4 inch thick |
| - | | 1 egg |
| - | | 1 cup buttermilk, divided |
| - | | 1/4 cup + 1 T. vegetable oil, divided |
| - | | 1 cup saltine cracker crumbs |
| - | | 1 onion, thinly sliced (large) |
| - | | 1/4 cup chicken broth |
| - | | 1 tablespoon chopped fresh parsley |
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