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This Fried Chicken Thighs recipe is so amazing and very easy to make. I also like to make homemade gravy with the drippings that are left over in the skillet. My family loves this southern, comfort meal and they get excited when they see it on the weekly menu plan.
As a frugal mom I like to buy chicken thighs at the store because they are cheaper than chicken breasts. They are tasty and since they are smaller portions, you can cook them faster than chicken breasts. For this meal I start by cleaning the chicken thighs, removing excess fat. I tend to buy skinless and boneless chicken thighs.
Next I get two bowls and crack an egg, sometimes two eggs in one bowl and put flour in the other bowl. I gently beat the egg(s). I add seasoning to the flour – salt, pepper and poultry seasoning and sift together. Next I dip the chicken thigh in the flour mixture and coat, then place in the egg mixture and turn to coat all sides. Next I finish up by placing the chicken thigh back into the flour mixture, coating well and place on a plate. I repeat the steps until all the chicken thighs are coated.
Now you just have to heat up your oil in a large skillet and fry the chicken thighs. About 4-5 minutes on each side and then they are ready. You can serve as they are, which they are yummy. Or you can go step further and make gravy with the drippings, which is what I do. All you need is about 1-2 tablespoons of flour, 2 cups of milk and salt and pepper for taste.
Start by adding flour to the skillet and stirring with a spatula. You will want to brown the flour with the drippings for a few minutes and make a paste. Next slowly pour in the milk while whisking very fast. Continue to whisk as the mixture becomes thick and boiling. Turn down and let simmer. Add in salt and pepper in small amounts and taste test until it is where you desire. Serve over the Fried Chicken Thighs and Mashed Potatoes.
Fried Chicken Thighs
Fried Chicken Thighs recipe is an easy southern meal to make! Be sure to try the whole family will love it.
- 3 lb chicken thighs boneless and skinless
- 1-2 large egg s
- 1/2 cup flour
- dash salt and pepper to season
- 3 Tbsp vegetable oil
- 1 Tbsp butter
- 2 cups milk optional for gravy
- 2 Tbsp flour optional for gravy
Beat egg(s) in a small bowl.
Mix flour and seasoning in a small bowl.
Remove excess fat from chicken thighs.
Dip chicken thigh into flour mixture and coat all sides, next dip into egg and coat well, dip back into flour mixture and coat all sides then place on plate.
Repeat until all chicken is coated.
Next heat oil and butter in large skillet over med-high heat.
Place chicken thighs in skillet and brown for 4-5 minutes, then flip over and continue to cook for 4-5 minutes.
Remove and let cool then serve.
If making gravy - add 2 Tbsp flour to the skillet and stir with a spatula until forms a paste for 1-2 minutes.
Next slowly whisk in 2 cups of milk, keep whisking until gravy thickens and boils (about 4-5 minutes).
Turn down to simmer then add in small amounts of salt and pepper and season to your liking.
Serve over chicken and mashed potatoes.