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Fried Chicken and Milk Gravy

Source of Recipe


From "Gooseberry Patch Homestyle Favorites"



List of Ingredients



• 1 cup plus ¼ cup all-purpose flour, divided
  
• 1¼ tsp dried thyme
  
• ¾ tsp seasoning salt
  
• ¾ tsp pepper, divided
  
• 8 chicken thighs or drumsticks *
  
• 2/3 cup buttermilk
  
• 2 to 4 Tbsp oil
  
• 1 tsp chicken bouillon granules
  
• 1½ cups milk
  






Instructions



1. Combine 1 cup flour, thyme, salt and ½ teaspoon pepper in a large plastic ziplock bag. Add chicken to bag, 1 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 to keep warm. Stir bouillon, remaining flour, and remaining pepper into skillet drippings, scraping up any browned bits. Add milk. Cook and stir 1 more minute. Serve hot gravy over chicken.
   
   Serves 4
   
   






Final Comments


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