Black Bear Diner-Style Buttermilk Fried Chicken with Herb Gravy

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Crisp buttermilk fried chicken coated in seasoned flour, served with a rich herb-infused white gravy for a comforting meal. This American-inspired chicken recipe, ready in about 300 minutes, pairs bone-in chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 4 cups vegetable oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (for gravy)
• 2 cups whole milk
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Place 6 bone-in chicken thighs in a large bowl and pour 2 cups buttermilk over them. Cover and refrigerate for at least 4 hours or overnight to marinate.
2. Step 2: In a separate large bowl, mix 2 cups all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black pepper to create the seasoned flour.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour until fully coated. Set aside on a wire rack.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and an internal temperature of 165°F is reached. Drain on paper towels.
5. Step 5: For the herb gravy, melt 3 tbsp unsalted butter in a saucepan over medium heat. Stir in 3 tbsp all-purpose flour and cook for 2 minutes until golden and bubbling.
6. Step 6: Gradually whisk in 2 cups whole milk, stirring constantly until the gravy thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Stir in 1 tbsp chopped fresh parsley and season with salt and pepper to taste. Serve the fried chicken hot with a generous pour of herb gravy.