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My Mamas Fried Chicken With Milk Gravy

1 cup all-purpose flour, divided
14 cup all-purpose flour, divided
1 14 teaspoons dried thyme
34 teaspoon onion powder
34 teaspoon seasoning salt (I use lawrys)
34 teaspoon smoked Hungarian paprika
34 teaspoon pepper, divided
8 chicken thighs or 8 chicken legs
23 cup buttermilk
2 -4 teaspoons oil (I use 4 generally)
1 teaspoon chicken bouillon granule
1 12 cups milk


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.

Source: www.food.com