Chicken Fried Chicken Recipe

Prepare the Chicken

Pound the chicken thighs to an even thickness using a meat mallet. Season with salt and black pepper.

Breading Station

Set up a breading station with three bowls: one for flour, one for beaten eggs mixed with buttermilk, and one for seasoned flour (flour mixed with salt and pepper).

Bread the Chicken

Dredge each chicken thigh in flour, then dip in the egg mixture, and finally coat with seasoned flour. Set aside.

Fry the Chicken

In a large skillet, heat cooking oil over medium-high heat. Fry the breaded chicken thighs until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Make the Gravy

In the same skillet, reduce heat to medium and add butter. Once melted, whisk in the remaining flour to create a roux. Gradually add chicken broth while whisking until thickened. Stir in crushed white peppercorns and season with salt and black pepper.

Prepare the Mashed Potatoes

Boil peeled and chopped potatoes until tender. Drain and mash with butter, salt, and pepper until smooth.

Cook Seasonal Vegetables

Steam or sauté seasonal vegetables until tender but still vibrant.

Serve

Plate the fried chicken alongside the whipped potatoes and seasonal vegetables. Drizzle with white peppercorn gravy.