Fried Chicken and Milk Gravy

If you prefer, you can substitute chicken breasts, sliced in half lengthwise so they'll cook quicker.

Yield: Serves 4

Ingredients

  • 1 cup plus 1/4 cup all-purpose flour, divided
  • 1 1/4 teaspoons dried thyme
  • 3/4 teaspoon seasoning salt
  • 3/4 teaspoon pepper, divided
  • 8 chicken thighs or drumsticks
  • 2/3 cup buttermilk
  • 2 to 4 tablespoons oil
  • 1 teaspoon chicken bouillon granules
  • 1 1/2 cups milk

Preparation

  1. Combine 1 cup flour, thyme, onion powder, salt and 1/2 t. pepper in a large plastic zipping bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk; return to bag and shake to coat.
  2. Heat oil in a large skillet over medium heat. Add chicken and sauté 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, 35 to 40 more minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
  3. Remove chicken to paper towels, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir one more minute. Serve hot gravy over chicken.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fried Chicken and Milk Gravy Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy