Chicken With Buttermilk Gravy Recipe

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Chicken with Buttermilk Gravy

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chicken thighs, skinless
1/2 c
1 tsp
fresh thyme, crumbled
3/4 tsp
1 Tbsp
salad oil
1 pkg
chicken bouillon
1/4 tsp
gravy seasoning sauce
fresh thyme


1In bowl, mix chicken thighs with 1/2 cup buttermilk.

2On waxed paper, mix thyme, salt and 1/2 cup flour.

3Dip thighs into mixture to coat.

4In nonstick 12" skillet over medium high heat, in very hot oil, cook thighs until golden.

5Reduce heat to medium low; cook until juices run clear when chicken is pierced with knife, turning chicken occasionally, about 15 minute longer.

6Remove to platter.

7In 2-cup measure, mix 1 tablespoon flour, bouillon, browning sauce and 1 cup water.

8Stir mixture into skillet; over medium high heat, heat until mixture boils and thickens; boil 1 minute.

9Remove from heat; stir in 1/4 cup butermilk.

10Serve gravy with chicken.

11Garnish platter with fresh thyme sprigs.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy