Fried Chicken Thighs with Milk Gravy
Fried Chicken Thighs with Milk Gravy is the ultimate comfort food—crispy, juicy chicken paired with rich, peppery gravy. Easy enough for a weeknight, but cozy enough for Sunday dinner.
Servings: 4 servings
Calories: 1018kcal
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
Serving: 1serving | Calories: 1018kcal | Carbohydrates: 41g | Protein: 31g | Fat: 82g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 1424mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 967IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 3mg