My Mamas Fried Chicken With Milk Gravy
photo by Chef JDecember28
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup all-purpose flour, divided
- 1⁄4 cup all-purpose flour, divided
- 1 1⁄4 teaspoons dried thyme
- 3⁄4 teaspoon onion powder
- 3⁄4 teaspoon seasoning salt (I use lawrys)
- 3⁄4 teaspoon smoked Hungarian paprika
- 3⁄4 teaspoon pepper, divided
- 8 chicken thighs or 8 chicken legs
- 2⁄3 cup buttermilk
- 2 -4 teaspoons oil (I use 4 generally)
- 1 teaspoon chicken bouillon granule
- 1 1⁄2 cups milk
directions
- Combine 1 cup flour, thyme, onion powder, paprika, salt and 1/2 t. pepper in a large plastic zip-lock 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.
- Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden.
- Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
- Remove chicken and place on a plate lined with a paper towel. Reserve the drippings, cover chicken to keep warm.
- Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits (that's the good stuff). Add milk.
- Cook and stir with a whisk over medium heat until thickened and bubbly; cook and stir one to two more minutes. Salt and pepper to taste. Serve hot gravy over chicken and potatos. Serves 4.
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Reviews
-
SO good! I haven't had real fried chicken in years. This sounded so good that I had to try it. So glad that I did. It was wonderful. I made some thighs and legs and enjoyed the leftovers as well. The gravy is great over mashed potatoes. Thanks Throwdown_King for an awesome meal and lots of childhood memories. Made for Fall PAC 2012.
RECIPE SUBMITTED BY
<p>I was the kid who all through high school that would come home after football or baseball practice, and want to help my Mom in the kitchen. I love to cook!</p>
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