Herbed Fried Chicken with Black Pepper Gravy

What's not to like about fried chicken? I mean, really? It's fried chicken.  I, as it turns out, am horrible at frying food. I have no patience and tend to keep the oil too hot. Then it browns too quickly and the chicken isn't cooked.

Alas, this time I remembered my issue and kept the oil nice and low-ish.  Still frying isn't really a great low calorie way to eat chicken. But once in a while is ok.

This recipe is easy and requires just minimal knowledge of cooking (the dredging knowledge that is).  At the end of the day, super flavorful and a recipe I'd make again - if I didn't have so many other recipes to try.

Herbed Fried Chicken with Black Pepper Gravy
Recipe from Gourmet Today
Serves 2

Photo courtesy of gourmettoday.com

Calories 412 (before the mashed potatoes)

1/2 c 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:
1 tsp minced garlic
3 T flour
1 1/2 coarsely ground black pepper
1 c milk
1 tsp minced fresh thyme

For the chicken, combine 1/2 c flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt into a shallow dish. Place buttermilk in second dish. Dredge chicken in flour, then buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack for 5 minutes.

Heat 1/4 inch oil in a sauté pan over medium-high heat until shimmering. Fry chicken until golden on one side (6 minutes) flip and fry for another 6 minutes. Transfer chicken to a plate and tent with foil.  Pour off all but 1 T oil.

Cook garlic in same sauté pan over medium-high heat until fragrant (30 seconds).  Whisk in 3 T flour and 1 1/2 tsp pepper; slowly whisk in milk. boil gravy, whisking constantly until thick, about 2-3 minutes.  Note on gravy...whisk it constantly!! It may seem lumpy at first, but it will smooth out while cooking if you constantly whisk.

Serve gravy over chicken. Or like I did, over chicken and mashed potatoes.