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Submitted by: Darrell Lawry from Kissimmee, FL
Originally shared on the web 09/12/2023

2/3 c. plus 1/4 c. all-purpose flour, divided
1 t. dried thyme
1/2 t. onion powder
1/2 t. seasoning salt
1/2 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 2/3 cup flour, thyme, onion powder, salt and 1/4 teaspoon pepper in a large plastic zipping bag. Add chicken to bag, one or two 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 sauté for 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, for an additional 25 to 30 minutes, until chicken is tender and juices run clear when pierced. Remove chicken to paper towels, 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 additional minute. Serve hot gravy over chicken. Serves 4.