Crispy Oven Fried Chicken with Sage Gravy
Get ready to elevate your dinner game with this irresistible Crispy Oven Fried Chicken with Sage Gravy. This recipe combines the best of comfort food and gourmet flavors, featuring juicy, bone-in chicken that's marinated in tangy buttermilk and hot sauce for unbeatable tenderness. Coated in a golden crust of Parmesan cheese, panko breadcrumbs, and smoky spices, the chicken is baked—not fried—for a healthier twist without sacrificing crunch. To top it off, a luscious sage-infused gravy made with chicken broth, heavy cream, and a buttery roux adds a velvety finish to every bite. Perfect for weeknight meals or special occasions, this dish delivers crispy, juicy, and savory goodness with every forkful. Pair it with mashed potatoes or a fresh salad for a complete crowd-pleasing feast!
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Recipe Information
Ingredients
- 4 pieces each Chicken thighs and drumsticks (bone-in, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1 cup All-purpose flour
- 2 cups Breadcrumbs (panko recommended)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil (for drizzling)
- 3 tablespoons Butter
- 2 tablespoons Fresh sage leaves (chopped)
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Place the chicken pieces in a large bowl. Add the buttermilk and hot sauce, ensuring the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for even crispiness.
In a shallow dish, combine the flour, breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the breadcrumb mixture, pressing well to adhere.
Arrange the coated chicken pieces on the prepared rack. Drizzle each piece lightly with olive oil.
Bake the chicken in the preheated oven for 40-45 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
While the chicken cooks, make the sage gravy. Melt the butter in a medium saucepan over medium heat, then add the chopped sage and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the saucepan, stirring constantly to thicken the gravy.
Add the heavy cream, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper. Simmer for 2-3 minutes until creamy and smooth. Adjust seasoning if needed.
Serve the crispy chicken hot, drizzled with the sage gravy. Enjoy your meal!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 532 mg | 41% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
