Best Ever Fried Chicken With Pan Gravy

Place the chicken in a covered container with the buttermilk, turning to coat it well in the buttermilk. Cover the container and refrigerate for 2-8 hours.

Preheat the oven to 200 degrees F. Heat the shortening to 350 degrees F in a deep skillet over medium heat.

Remove the chicken from the buttermilk and set the chicken pieces on a plate or rimmed baking sheet. Season the chicken with half of the salt and half of the pepper.

Combine the remaining salt and pepper with the flour and thyme in a large zip-top plastic bag. Mix well.

Add the chicken pieces, a few at a time, seal the bag and shake to coat the chicken in the seasoned flour mixture.

Shake off any excess flour and add the chicken to the skillet, in batches as needed so as not to crowd the chicken.

Cover the skillet and cook the chicken for 8 minutes. Turn the chicken pieces over, cover the skillet, and cook for 8 minutes. Remove the cover and cook the chicken for 15-20 minutes or until cooked through and the coating is golden brown.

Remove the chicken from the skillet and place on a rimmed baking sheet. Place the baking sheet in the oven to keep the chicken warm. If cooking in batches, repeat the process with the remaining chicken.

For the gravy, drain off all but 3 tablespoons of the drippings from the skillet. Whisk the flour, salt, and pepper into the drippings over medium heat. Stir until smooth. While stirring, slowly add the milk, mixing until smooth. Continue cooking, whisking constantly, until the gravy thickens.

Serve the fried chicken with the gravy and biscuits or waffles.