# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
→ Breading
08 - 1 cup all-purpose flour
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Frying
11 - 1/3 cup vegetable oil
→ Onion Gravy
12 - 2 large yellow onions, thinly sliced
13 - 3 tablespoons all-purpose flour
14 - 2 cups low-sodium chicken broth
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 2 tablespoons unsalted butter
# Directions:
01 - Pat chicken pieces dry with paper towels. Season all sides with salt, pepper, paprika, garlic powder, and onion powder.
02 - In a shallow bowl, combine flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess. Reserve remaining flour for gravy preparation.
03 - Heat vegetable oil in a large heavy skillet over medium heat. Add chicken skin-side down and fry 6 to 8 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Pour off all but 2 tablespoons of oil from the skillet. Add sliced onions and cook over medium heat, stirring frequently, until golden and softened, approximately 8 to 10 minutes.
05 - Sprinkle reserved flour over the onions. Cook, stirring constantly, for 1 to 2 minutes until flour is lightly browned.
06 - Gradually whisk chicken broth into the mixture, scraping up browned bits from the skillet bottom. Add thyme, paprika, salt, black pepper, and butter. Simmer until thickened, approximately 2 to 3 minutes.
07 - Return chicken to the skillet, nestling into the gravy. Spoon some gravy over the chicken. Reduce heat to low, cover, and simmer for 25 to 30 minutes until chicken is tender and cooked through with internal temperature reaching 165°F.
08 - Transfer chicken to serving plates and spoon onion gravy generously over each portion. Serve immediately.
