Fried Chicken and White Gravy

By á-23189

Ingredients

• FOR THE CHICKEN COMBINE:
• 1/2 c all purpose flour
• 1 tsp minced fresh parsley
• 1 tsp minced fresh thyme
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 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
• 1 1/2 tsp coarsely ground black pepper
• 1 cup milk
• 1 tsp minced fresh thyme

Preparation

Step 1

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.