Pan-Fried Chicken with Bacon and Thyme Gravy

1. 1

   Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well.

2. 2

   Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl.

3. 3

   Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely.

4. 4

   Sprinkle generously with salt and pepper.

5. 5

   Cook bacon in heavy medium skillet over medium-high heat until brown and crisp.

6. 6

   Using slotted spoon, transfer bacon to paper towels.

7. 7

   Add chicken to drippings in skillet.

8. 8

   Pan-fry until cooked through and brown on both sides, about 5 minutes per side.

9. 9

   Using metal spatula, transfer chicken to plates.

10. 10

    Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend.

11. 11

    Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes.

12. 12

    Whisk in green onions and bacon and bring to boil.

13. 13

    Season gravy with salt and pepper.

14. 14

    Spoon gravy over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.