Buttermilk-Pan-Fried Chicken with Peppercorn Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden, crispy chicken thighs coated in buttermilk batter, served with a creamy, peppercorn-infused gravy. This american-inspired chicken ready in about 70 minutes pairs 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 580 calories and feeds 4, 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.

★ 4.1 (11 ratings) Prep: 30 min Cook: 40 min Serves 4 American cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 bone-in, skin-on chicken thighs in a bowl and cover with 1 cup buttermilk; marinate at room temperature for 30 minutes.
  2. Step 2: Mix 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder in a shallow dish. Dredge each thigh in the mixture, pressing to adhere.
  3. Step 3: Heat 2 tbsp butter in a large skillet over medium-high heat until melted and bubbling. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown.
  4. Step 4: Flip chicken and cook for 5-6 minutes more until internal temperature reaches 165°F.
  5. Step 5: Remove chicken and set aside. Add 2 tbsp butter to the skillet, stir in 1/4 cup all-purpose flour, and cook for 1 minute.
  6. Step 6: Gradually whisk in 2 cups chicken stock until smooth, then add 1 tbsp crushed black peppercorns and 1/2 cup heavy cream. Simmer for 5 minutes until gravy coats the back of a spoon.
  7. Step 7: Return chicken to skillet, spooning gravy over the top, and serve immediately.

Frequently asked questions

How long does Buttermilk-Pan-Fried Chicken with Peppercorn Gravy take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Pan-Fried Chicken with Peppercorn Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Pan-Fried Chicken with Peppercorn Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Pan-Fried Chicken with Peppercorn Gravy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Pan-Fried Chicken with Peppercorn Gravy?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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