Nothing feels quite like home the way Fried Chicken Thighs with Milk Gravy does. This is the kind of meal that brings everyone to the table fast. The crispy coating, juicy chicken, and creamy gravy remind me of slow Sundays and second helpings.
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This recipe brings back the sounds of laughter in the kitchen and the smell of dinner wafting down the hall. It’s simple and full of comfort, just the way Southern food should be.
A Southern food classic
Growing up, fried chicken night was always the best night of the week. My mama would pull out her cast-iron skillet, and we knew something good was coming. She didn’t need a lot of fancy tools or ingredients, just her hands, a few bowls, and that skillet that never left the stovetop.
We’d wait patiently as she fried up the chicken, filling the house with the smell of golden, seasoned goodness. She always made gravy from the drippings, whisking it smooth with milk and pepper. We’d crowd around the table, passing biscuits and fighting over the crispiest piece.
Ingredients
How to make Fried Chicken Thighs with Milk Gravy
You’ll start by dipping the chicken into a simple egg and milk mixture, then coating it with a seasoned flour blend. Let the chicken rest a bit so the breading sticks. Fry the pieces in hot oil until they’re crispy and golden brown.
For the gravy, you’ll make a simple roux with butter and flour, then whisk in milk and cream until smooth. Pour the warm gravy right over the hot chicken and dig in.
Serving suggestions
Serve these fried chicken thighs hot with a generous ladle of milk gravy poured on top. A side of mashed potatoes or buttery biscuits fits right in. Some folks like a spoonful of collard greens or corn on the cob alongside.
You can even sandwich the chicken in a warm biscuit for a fun twist. No matter how you plate it, serve it with love and a big appetite.
Storage tips
Got leftovers? Let the chicken cool, then store it in an airtight container in the fridge. You can reheat it in the oven to keep the outside crisp. Store the gravy separately and warm it gently on the stove while stirring.
It might thicken a little, so add a splash of milk if needed. Enjoy the next-day meal just as much as the first.
Southern farewell
This recipe for Fried Chicken Thighs with Milk Gravy reminds me that the best meals don’t have to be complicated. All you need is a good skillet, a few ingredients, and someone to share it with.
It’s one of those dishes that brings back memories and makes new ones at the same time. I hope it brings a little Southern comfort to your kitchen, too. Don’t be shy, grab a plate and dig in.
Fried Chicken Thighs with Milk Gravy
Equipment
- Mixing bowls
- Whisk
- Cast-iron skillet or heavy-bottomed frying pan
- Tongs or Spatula
- Large pot or saucepan
- Measuring Cups and Spoons
Ingredients
- 4 boneless skinless chicken thighs
- ½ cup milk
- 1 large egg
- 1 cup AP flour
- ¼ cup corn starch
- 1 tsp kosher salt
- 1 tsp black pepper finely ground
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- 1 cup oil for frying
Milk Gravy
- 2 tbsp AP flour
- 2 tbsp unsalted butter
- 1 cup whole milk
- ½ cup heavy cream
- 2 tsp fresh ground black pepper
- 1 tsp kosher salt
Instructions
- Crack the egg into a bowl and pour in the milk. Whisk them together until smooth and fully combined.
- In another bowl, mix the flour, cornstarch, salt, baking powder, garlic powder, cayenne pepper, and black pepper. Stir well to blend everything.
- Dip each chicken thigh into the egg mixture. Then press it into the flour mix, coating it well on all sides.
- Place the coated chicken on a tray. Let it rest uncovered in the fridge for about half an hour.
- Pour oil into a heavy skillet until it’s about half an inch deep. Heat it over medium heat until hot.
- Place the chicken in the skillet and fry it in batches. Turn each piece once until it’s golden brown and cooked through.
- Remove the chicken and let it drain on a paper towel or wire rack. Keep it warm while you make the gravy.
- Melt the butter in a pan over medium heat. Add the flour and stir until it’s smooth and the raw flour smell is gone.
- Slowly pour in the milk and cream while whisking. Keep whisking as the gravy thickens.
- Stir in salt and plenty of black pepper. Spoon the warm gravy over the fried chicken and enjoy.
