Herb Fried Chicken with Black Pepper Gravy

FOR THE CHICKEN COMBINE:

1 cup all purpose flour

2 tsp minced fresh parsley

1 tsp dried thyme

1 tsp black pepper

1/2 tsp kosher salt

3/4 cup buttermilk

4 boneless, skinless chicken breasts cutlets

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

2 Tbsp all purpose flour

1 tsp coarsely ground black pepper

1 cup milk

1/2 tsp dried thyme

1 1/2 tsp chicken bouillon granules

For the chicken, combine flour, parsley, thyme, 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 flour, pepper and thyme; slowly whisk in milkand bouillon granules.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Serve gravy over chicken.

Adapted from a recipe found on Pinterest.  The chicken was delicious!  The gravy needed help so I added the chicken bouillon trying to give it some flavor.  Served with Browned Butter Mashed Potatoes and Corn Niblets.  I'll definitely make the chicken again!