Combine 2/3 cup flour, thyme, onion powder, salt and 1/4 teaspoon pepper in a large plastic zipping bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk; return to bag and shake to coat. Heat oil in a large skillet over medium heat. Add chicken and sauté for 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, for an additional 35 to 40 minutes, until chicken is tender and juices run clear when pierced. Remove chicken to paper towels, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir one additional minute. Serve hot gravy over chicken.
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