~ BUTTERMILK FRIED CHICKEN & BUTTERMILK GRAVY ~

~ Buttermilk Fried Chicken & Buttermilk Gravy ~ image

Provided by Cassie *

Categories Gravies

Time 25m

Number Of Ingredients 9

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vegetable oil for frying - 2 - 3 tablespoons or more if needed
2 1/2 lb bone in or boneless chicken thighs, skin removed
1 c buttermilk, divided
1 c chicken broth
2/3 c flour + 2 tablespoons
1 tsp herbs de provence or thyme
1/2 tsp each - salt & season salt
1/2 tsp garlic powder
1/2 tsp pepper & cayenne if preferred

Steps:

1. Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.
2. In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt. Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.
3. Remove chicken from skillet and keep warm. Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.
4. To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
5. Serve the gravy over chicken and mashed potatoes if desired.