Thursday, June 9, 2016

Herb Fried Chicken with Black Pepper Gravy

Herb Fried Chicken with Black Pepper Gravy: Savory Sweet and Satisfying

I made this dish because my husband puts black pepper on everything! Plus he is a big fan of sausage gravy or white gravy. So I thought the combination of black pepper and white gravy would be a hit with him. It turns out this sauce compliments the herbed seasoning on this chicken very well. 
Herb Fried Chicken with Black Pepper Gravy

  • 1/2 cup all purpose flour
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/2 cup buttermilk
  • 2 boneless skinless chicken breasts
  • canola oil
  • Pepper Gravy
  • 1 1/2 teaspoons minced garlic
  • 4 1/2 tablespoons all purpose flour
  • 3/4 tablespoons coarsely ground black pepper
  • 1 1/2 cups milk
  • 3/4 teaspoons dried thyme
  1. Place a cooling rack on a baking sheet.
  2. Cut the chicken breasts in half horizontally, making 4 chicken breasts.
  3. In a shallow bowl combine the flour, parsley, thyme and black pepper.
  4. Place the buttermilk in another shallow bowl.
  5. Dredge the chicken in the flour mixture then into the buttermilk and then in the flour mixture again. Place the coated chicken breast on the prepared cooling rack. Continue until all of the chicken breasts have been coated.
  6. Refrigerate the chicken for at least 5 minutes.
  7. In a large skillet pour in about 1/4 inch of oil and heat the oil over medium high heat.
  8. Once the oil is hot add the chicken breasts and cook until golden brown, about 4 minutes. Flip the chicken over and cook until golden brown on the other side about 3-4 minutes.
  9. Remove the chicken from the skillet and keep warm.
  10. Remove all but 1 tablespoon of oil.
    Pepper Gravy
  1. In the same skillet as the chicken was cooked in and has 1 tablespoon of oil left add the garlic and cook for 1 minute or until fragrant.
  2. Whisk in the flour and the black pepper. Continue to whisk for 1 minute or until the flour is completely incorporated and starts to turn light brown.
  3. Slowly whisk in the milk.
  4. Bring the mixture to a boil, whisking constantly, until thickened, about 2-3 minutes.
  5. Stir in the thyme and serve over the chicken.

Nutrition Facts
Servings 4
Amount Per Serving
Calories 249
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 4.3% Vitamin C 3%
Calcium 18.4% Iron 9.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from A Slice of Southern.

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