My Mamas Fried Chicken With Milk Gravy

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 heat oil in a large skillet over medium heat. add chicken and saute 15 minutes, turning to cook evenly until golden.
• 3 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.
• 4 remove chicken and place on a plate lined with a paper towel. reserve the drippings, cover chicken to keep warm.
• 5 stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits (that's the good stuff). add milk.
• 6 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.