Are you craving a Southern fried chicken meal but don’t want all the fuss of deep fat frying? These Fried Chicken Thighs with Milk Gravy are golden, crunchy on the outside, and juicy on the inside. Paired with that rich, peppery gravy, it’s Southern comfort food at its finest.
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I love using boneless, skinless chicken thighs for Fried Chicken Thighs with Milk Gravy because they stay moist and flavorful while frying. The double-dip method with seasoned flour gives them that irresistible crunch, and resting the breaded chicken in the fridge makes sure the coating stays put. Pair that with a skillet of homemade creamy pepper gravy, and you’ve got a meal that’s hearty, simple, and full of old-fashioned flavor.
My key to a super crunch is a bit of cornstarch in the flour dredge. This helps the flour stick to the chicken, and it cooks up golden brown and crispy. Love it!
This dish is perfect for a cozy weeknight dinner, a Sunday family meal, or anytime you’re craving comfort food. Serve it with mashed potatoes or biscuits, and you’ll have a plate that feels like it came straight from Grandma’s kitchen.
Ingredients
For the Chicken
- Boneless, skinless chicken thighs – You can use breast, but it’ll take longer to cook. I’d slice it in half horizontally (butterflied) so that it cooks more quickly if you use boneless breast.
- Milk – Any kind of milk will work.
- Large egg – Extra large is fine, too.
- All-purpose flour
- Cornstarch
- Kosher salt
- Finely ground black pepper
- Baking powder – Ensure your baking powder hasn’t expired!
- Garlic powder
- Cayenne pepper
- Oil – For frying. Use a neutral flavor oil like peanut oil or vegetable oil.
For the Milk Gravy
- All-purpose flour
- Unsalted butter – You can use salted butter, just don’t add more salt if you do.
- Whole milk – You want a nice, rich and thick gravy so whole milk is my first choice.
- Heavy whipping cream – You can save a few calories and a bit of fat using half and half cream.
- Freshly ground black pepper – If you don’t like it too peppery, start with 1 teaspoon coarse-ground pepper.
- Kosher salt
How to Make Fried Chicken Thighs with Milk Gravy
Scroll down for the full recipe card with exact measurements and printable instructions.
Whisk the egg and milk together in a shallow baking dish that’s wide enough to dip your chicken pieces without crowding. In another bowl, mix the flour, cornstarch, salt, baking powder, garlic powder, cayenne, and black pepper. Spread this mixture onto a large rimmed plate so you can dredge the chicken easily.
Dip each chicken thigh into the milk mixture, then into the flour mixture, pressing firmly so the coating sticks. For the best crunch, place the coated chicken on a wire wrack set over a sheet pan and refrigerate uncovered for 30 minutes. This step really helps the breading stay on during frying.
Heat about ½ inch of oil in a cast-iron skillet or other heavy-bottomed pan over medium heat until it reaches 325°F. Use a clip-on digital thermometer to keep the oil at the right temperature. Fry the chicken in batches, turning once, until golden brown and crispy. Check that the internal temperature reaches 165°F with a digital meat thermometer. Transfer to a clean wire rack or paper towel-lined plate to drain.
For the gravy, melt the butter in a saucepan with a heavy base over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty. Slowly stream in the milk and cream, whisking constantly to avoid lumps. Simmer until thickened, about 3–4 minutes. Season generously with black pepper and salt.
Serve the fried chicken hot with plenty of warm milk gravy poured over the top.
Chef Jenn’s Tips
- Don’t skip the chilling step; it helps the breading stick and gives you crispier chicken.
- Use a cast-iron skillet for the best heat retention when frying.
- Add extra cayenne to the flour if you prefer a spicier flavor.
- If your gravy gets too thick, whisk in a splash of milk to loosen it.
REcommended
Serving Suggestions
This fried chicken and milk gravy combo pairs perfectly with mashed potatoes, biscuits, or buttered corn on the cob. For a lighter side, serve it with a crisp green salad or roasted vegetables.
Storage
Leftover chicken can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a 350°F oven until crispy. Gravy can be stored separately in the fridge for up to 3 days and reheated gently on the stove with a splash of milk.
Fried Chicken Thighs with Milk Gravy
Equipment
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs
- ½ cup milk
- 1 large egg
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 cup oil for frying
For the Gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk
- ½ cup heavy cream
- 2 teaspoons black pepper
- 1 teaspoon salt
Instructions
For the Chicken
- Whisk the egg and milk together in a shallow bowl.
- In a separate bowl, combine the flour, cornstarch, salt, baking powder, garlic powder, cayenne, and black pepper. Spread the mixture onto a plate.
- Dip each chicken thigh into the egg mixture, then dredge in the flour mixture, pressing firmly to coat.
- Rest the coated chicken uncovered in the refrigerator for 30 minutes to help the breading adhere.
- Heat ½ inch of oil in a heavy-bottomed skillet over medium heat until it reaches 325°F.
- Fry the chicken in batches, turning once, until golden brown and crispy and the internal temperature reaches 165°F.
- Drain on a paper towel-lined plate or wire rack and keep warm.
For the Milk Gravy
- Melt the butter in a thick-bottomed pan over medium heat.
- Stir in the flour and cook, whisking constantly, until it boils then cook for an additional 1–2 minutes.
- Turn off the heat then slowly whisk in the milk and heavy cream. Bring to a simmer while stirring until thickened. Bring back to a simmer and simmer for 2-3 minutes while stirring.
- Season with salt and plenty of black pepper.
- Serve the gravy warm over the fried chicken.
Notes
Chef Jenn’s Tips
- Don’t skip the chilling step; it helps the breading stick and gives you crispier chicken.
- Use a cast-iron skillet for the best heat retention when frying.
- Add extra cayenne to the flour if you prefer a spicier flavor.
- If your gravy gets too thick, whisk in a splash of milk to loosen it.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.