FRIED CHICKEN AND WHITE GRAVY

FRIED CHICKEN AND WHITE GRAVY

Photo by Rebecca M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE CHICKEN COMBINE:

  • ½

    c all purpose flour

  • 1

    tsp minced fresh parsley

  • 1

    tsp minced fresh thyme

  • 1

    tsp black pepper

  • ½

    tsp kosher salt

  • ½

    c buttermilk

  • 2

    boneless, skinless chicken breasts (5-6 oz. each)

  • Canola oil

  • FOR THE GRAVY COOK:

  • 1

    tsp minced garlic

  • 3

    Tbsp all purpose flour

  • tsp coarsely ground black pepper

  • 1

    cup milk

  • 1

    tsp minced fresh thyme

Directions

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish. Place buttermilk in a second shallow dish. Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. Heat 1/4 inch oil in a saute pan over medium-high until shimmering. Fry chicken until golden on one side, about 6 minutes. Flip chicken and fry until brown and cooked through, 5-6 minutes more. Transfer chicken to a plate and tent with foil. Pour off all but 1 Tbsp. oil. For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute. Whisk in 3 Tbsp. flour and 1 1/2 tsp pepper; slowly whisk in milk. Boil gravy, whisking constantly, until thick, 2-3 minutes. Stir in 1 tsp thyme.


Nutrition

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