Wednesday, August 04, 2010

Fried Chicken with Milk Gravy

Oh my word, I have made fried chicken many many times but this has to be the best fried chicken and gravy I have EVER brought to my lips. I'm not kidding, it was so so good.

I found this recipe in my new big Gooseberry Patch Cookbook.


credit: Gooseberry Patch Homestyle Family Favorites

If you prefer you can substitute chicken breasts, sliced in half lengthwise so they'll cook quicker.

1 c. plus 1/4 c. all-purpose flour, divided
1 1/4 t. dried thyme
3/4 t. onion powder
3/4 t. seasoning salt
3/4 t. pepper, divided
8 chicken thighs or drumsticks
2/3 c. buttermilk
2 to 4 T. oil
1 t. chicken bouillon granules
1 1/2 c. milk

Combine 1 cup flour, thyme, onion powder, salt and 1/2 t. pepper in a large plastic zipping bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat.


Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden.

Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.


Remove chicken to paper towel, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk.

Cook and stir over medium heat until thickened and bubbly; cook and stir one more minute. Serve hot gravy over chicken. Serves 4.



  1. Oooh - this looks and sounds great!

  2. Yummmm. I'll have to make this on a splurge night!

  3. So making this.. question? How much oil do you saute with?

  4. Oh My goodness. This looks so good Sandra! Loving the new look of your blog as well! xxoo

  5. Wow, that truly looks delicious. I've saved the recipe.


  6. I'm going to have to try this one!

    P.S. LOVE the look of your blog!

  7. This is how we've made our fried chicken since, well, my whole life ... a tip to keep the chicken crispy while making up the gravy. Insted of placing the chicken on paper towels to drain, place them on a wire rack over a cookie sheet and place in the oven at 170 degrees. The elevation of the wire rack allows the air to flow around the chicken preventing steam and heat from causing condensation on the bottom side.
    And yes, to all you ladies ... Sandra is right, this is absolutely the BEST, mouth watering and YUMMIEST fried chicken any of you will ever indulge in.

  8. Hi there!

    Thanks so much for sharing our recipe - and your mouthwatering photos - here! We appreciate your kind words and are glad you & your family enjoyed it.

    For even more Gooseberry Patch goodies, visit our blog at or find us on Facebook at

    See you there! :)