Fried Chicken Recipe
BUTTERMILK BRINE, BONELESS THIGHS, HERB BROWN GRAVY, WHIPPED POTATOES
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Ingredients
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Buttermilk Brine
Herb Brown Gravy
Whipped Potatoes
Method
Buttermilk Brine
- 1
Prepare the Brine
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Stir well to combine.
- 2
Brine the Chicken
Add the boneless chicken thighs to the buttermilk mixture. Ensure all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Frying the Chicken
- 3
Heat Oil
In a large, deep skillet or fryer, heat oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the brine, allowing excess buttermilk to drip off. Dredge each thigh in flour, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil. Fry for 7-10 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a paper towel-lined plate to drain excess oil.
Herb Brown Gravy
- 6
- 7
Add Broth
Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook and stir until the gravy thickens (about 5-7 minutes).
- 8
Season the Gravy
Stir in fresh thyme and black pepper. Taste and adjust seasoning if needed. Keep warm until serving.
Whipped Potatoes
- 9
- 10
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
