Place the chicken thighs in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
Fry chicken in the hot oil until golden brown and cooked through, about 8-10 minutes per side. Drain on a paper towel-lined plate.
For the gravy, melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes.
Slowly whisk in milk, cooking and stirring until thickened. Season with salt and pepper to taste.
Serve the crispy fried chicken with the warm white gravy drizzled over.
Variations & Tips
For a little heat, add cayenne pepper to the flour mixture. If you have picky eaters, serve the gravy on the side so they can choose how much to add. You can also try boneless chicken breasts for a slightly quicker cook time, or swap in gluten-free flour if needed. Add herbs like rosemary or thyme to the flour for a slight aromatic twist.
