Herb Fried Chicken with Black Pepper Gravy

A quintessential southern dish, fried chicken is mighty hard to beat when it comes to comfort food.  Throw in some gravy and some mashed potatoes and you have Sunday supper!

My “Eat Well 2013” motto allows for a few treats every now and then.  Today’s dish definitely falls into the “treat” category.  While not exactly healthy, this dish calls out to you promising warmth, satisfaction, and comfort. 

Today’s recipe is a variation of this southern classic.  It has herbs in the crust of the chicken, and it has garlic in the gravy.  Now before you say “Eeeewww!” think of it this way.  It’s more like fried chicken and gravy, Italian style.  So if you were in Italy and wanted this comfort dish, this is what you’d make…well maybe not, but the flavors are typically Italian,  So you’ll need not to expect regular old southern fried chicken with milk gravy.  Keep thinking “Italian” and you’ll be just fine.

I found this recipe in my Cuisine Tonight for Two booklet and was intrigued by the ingredients.  I enjoy fried chicken.  Who doesn’t?  But, since they threw some twist on it I decided to check it out.  Really glad I did!  One bite, and it really hit a spot with me.  I even told my mom about it.  She made a little face when I mentioned the ingredients (die hard traditionalist) but was open to the idea.  So, I’m sure your family will too.

Comfort food? Yes, all the way.  This is a definite keeper of a recipe.  It's easy enough to make on a weeknight using boneless skinless breasts.  So I hope you try this wonderful version of fried chicken and gravy.  Buon appetito!

Herb Fried Chicken with Black Pepper Gravy

from Cuisine Tonight For Two Fall 2012

serves 2

Total time: 30 minutes

FOR THE CHICKEN COMBINE:

1/2 c all purpose 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 PEPPER GRAVY COOK:

1 tsp minced garlic

3 Tbsp all purpose flour

1 1/2 tsp coarsely ground black pepper

1 cup milk

1 tsp minced fresh thyme

1 tsp salt, or to taste

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  Pour off all but 1 Tbsp. oil.

For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in 3 Tbsp. flour and 1 1/2 tsp pepper; slowly whisk in milk.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Stir in 1 tsp thyme and salt.

Serve gravy over chicken.