Buttermilk Fried Chicken

Taken from BHG

Mr. Eagles looooves this recipe, it is definitely his favorite! I usually add extra flour and milk to make more gravy because he enjoys it over biscuits or potatoes. Enjoy!

Ingredients

• 4 chicken drumsticks or thighs, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried basil or thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1/4 cup buttermilk or sour milk (to make your own sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.)
  
• 1 tablespoon cooking oil
• 2 teaspoons all-purpose flour
• 1/2 teaspoon instant chicken bouillon granules
• 3/4 cup milk

Directions

1. If desired, remove the skin from the chicken. In a plastic bag or shallow dish combine the flour, basil or thyme, salt, onion powder, and pepper. Add the chicken pieces to the bag or dish, 1 at a time, shaking to coat well. Then, dip the chicken pieces, 1 at a time, into the buttermilk. Add the pieces again to the bag or dish, shaking to coat well.

2. In a large skillet cook the chicken, uncovered, in hot cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35 to 40 minutes more or till the chicken is tender and no pink remains, turning occasionally. Remove the chicken from the skillet; drain on paper towels. Reserve the drippings in the skillet. Transfer the chicken to individual plates. Cover to keep warm.

3. For gravy, stir the 2 tsp flour, bouillon granules, and dash pepper into the drippings in the skillet, scraping up any browned bits. Add the milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve the gravy over chicken. Makes 2 servings.