Oven-Fried Chicken with Cream Gravy

Preheat your oven to 425°F (220°C).

Place 1/2 cup of butter on a large sheet pan and place it in the preheating oven to melt. Keep a close eye on it to ensure it doesn't burn.

While the butter melts, prepare the dredging station. Pour about 2 cups of seasoned flour into a shallow dish and 1 cup of buttermilk into another. Set aside about 1/4 cup of the seasoned flour for the gravy.

Dredge each chicken cutlet first in the flour, then dip it completely in the buttermilk, and finally coat it once more in the flour, shaking off any excess.

Carefully remove the hot pan with the melted butter from the oven. Arrange the coated chicken pieces in a single layer on the pan.

Bake for 20 minutes.

While the chicken is baking, prepare the gravy. Melt 3 tablespoons of butter in a skillet over medium heat.

Whisk in the reserved 1/4 cup of seasoned flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the milk. Bring to a simmer and cook, stirring frequently, until the gravy has thickened to your desired consistency.

After 20 minutes, remove the chicken from the oven. Using a thin metal spatula, carefully flip each piece.

Return the pan to the oven and bake for another 3-5 minutes.

Turn the oven to broil and broil for 3-5 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C).

Serve the oven-fried chicken hot with the cream gravy and your favorite sides.