We’ve made this Southern favorite a lot faster and easier by using boneless/skinless thighs instead of the traditional whole cut-up chicken. The thighs cook much faster and more evenly than the usual array of chicken parts. The buttermilk marinade and spice mix is fairly traditional, but hey, why mess with perfection!
I’m assuming you’ve seen the mashed potato recipe video, but just in case, I linked it here. You can't serve these beautiful thighs with some water-logged,lumpy mashers! Also, I've included a very basic chicken gravy recipe video below.
8-10 boneless/skinless chicken thighs
2 cups low fat buttermilk
2 tablespoons kosher salt
1 tablespoons Hungarian paprika
1 tablespoon black pepper
1 teaspoon cayenne pepper
flour, for dredging
vegetable or peanut oil, for frying
Homemade Chicken Gravy
Help us bring down the powdered gravy mix industry! It’s just about as easy as making gravy from a mix anyway. You know that we usually use the de-glazed pan to make most of our sauces, but since we don't have that luxury, this will work for you. So, back away from that powdered gravy mix! This is a VERY basic recipe that you’ll want to jazz up with things like garlic, onions, peppers, etc. Make sure to use a really good chicken stock or broth… any sauce is only as good as the stock used!
1/2 Cup Unsalted Butter
1/2 Cup Flour
1 Quart Chicken Stock Or Broth
1/3 Cup Cream
Salt And Pepper