Pan-fried Chicken with Bacon and Thyme Gravy

READY IN: 20mins
Recipe by Normaone

This came from an old Bon Appetit magazine and is still one of my favorites. It's flavorful and very easy to prepare, but not quite as sinful as real fried chicken.

Top Review by Luby Luby Luby

When I first saw this recipe it really sounded like a recipe I would like, but I must say I was disappointed in it. First, the flour quantity in the ingredients listing doesn't match with the step by step directions, but I really don't think that had a bearing since I used my own judgment for the flour proportions. I just found that the dish had very little taste. The only thing I could taste was Thyme and Green Onion. I think I will try it again using more seasonings such as salt, pepper, red pepper, garlic, etc. I think I may even leave out the cornmeal next time. I found the cornmeal made for a very hard coating. I'm sorry NormaOne, but this recipe just didn't do it for me. If you have any suggestions I would be more than happy to try it again.

Ingredients Nutrition


  1. In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
  2. Turn and coat the chicken well.
  3. In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
  4. Add the chicken and coat completely.
  5. Season generously with salt and pepper.
  6. In a medium,heavy skillet, cook the bacon until crisp and brown.
  7. Transfer bacon to paper towels, leaving drippings in the skillet.
  8. Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
  9. Transfer chicken to plates and keep warm.
  10. In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
  11. Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
  12. Crumble the bacon and stir into gravy along with the green onions.
  13. Return to a boil and season with salt and pepper.
  14. Spoon gravy over chicken.
  15. Serve.

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