Chicken with Buttermilk Gravy

Name: Chicken with Buttermilk Gravy
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken thighs, boneless, skinless; buttermilk; thyme; salt; flour; vegetable oil; chicken broth; gravy mix, chicken; thyme sprigs

Submitted by weakpiggy

Buttermilk-soaked chicken thighs dredged in seasoned flour, pan-fried golden brown, and smothered in a tangy buttermilk pan gravy. Southern skillet comfort that’ll have you reaching for seconds.

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Y’all, this right here is the kind of supper your grandmama had on the table every Sunday.

Chicken thighs take a quick soak in buttermilk, then get dredged through seasoned flour with fresh thyme and a good hit of salt. Into a screaming hot skillet they go, crisping up golden and gorgeous on every side.

But the real star? That gravy. Pan drippings, chicken broth, a splash of browning sauce, and more buttermilk stirred in at the end make a creamy, tangy gravy that clings to the chicken like it was born there.

Garnish with fresh thyme sprigs and bring the whole skillet to the table. Biscuits on the side are not optional.

Pro Tips

Let the chicken sit in buttermilk for at least 15 minutes. The acid tenderizes the meat and helps the flour coating stick like glue.
Get that oil good and hot before adding the chicken. If it doesn’t sizzle on contact, the pan ain’t ready.
Stir the buttermilk into the gravy off the heat so it doesn’t curdle. A gentle hand makes a smooth, velvety finish.
Serve with fluffy biscuits, mashed potatoes, or rice to soak up every last drop of that gravy.

Ingredients

MEDIUM BONELESS CHICKEN THIGH
skinless *

CUP BUTTERMILK

TEASPOON THYME
fresh *

TEASPOON SALT

CUP ALL-PURPOSE FLOUR

TABLESPOON VEGETABLE OIL

ENV. CHICKEN BROTH *

TEASPOON GRAVY MIX, CHICKEN *

THYME SPRIG
fresh, to taste *

Directions

In bowl, mix chick. thighs with ½ cup buttermilk.

On waxed paper, mix thyme, salt and ½ cup flour. Dip thighs into mixture to coat.

In nonstick 12 inch skillet over med-hi heat, in very hot oil, cook thighs until golden.

Reduce heat to med-low; cook until juices run clear when chick. is pierced with knife, turning chick. occasionally, abt. 15 min. longer. Remove to platter.

In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 cup water. Stir mix. into skillet; over mid-hi heat, heat until mix boils and thickens; boil 1 min. Remove from heat; stir in ¼ cup butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.