Fried Chicken with Herbed Cream Sauce
Indulge in the ultimate comfort food with this crispy Fried Chicken with Herbed Cream Sauce—a recipe that marries perfectly golden, juicy chicken thighs with a rich, velvety sauce infused with fresh parsley, thyme, and garlic. The chicken is marinated in tangy buttermilk for extra tenderness, coated in a savory spiced flour mixture, and fried to perfection for a satisfying crunch. Paired with a luxurious cream sauce made from chicken stock, heavy cream, and aromatic herbs, this dish balances hearty and refined flavors in every bite. Perfect for family dinners or special occasions, this easy-to-follow recipe takes just one hour to create a restaurant-quality meal at home. Serve it with mashed potatoes, roasted vegetables, or a simple green salad for a dish that is sure to impress.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 500 ml Buttermilk
- 250 g All-purpose flour
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 2 large Eggs
- 500 ml Vegetable oil (for frying)
- 2 tbsp Unsalted butter
- 2 cloves Garlic (minced)
- 250 ml Chicken stock
- 150 ml Heavy cream
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt (for sauce)
- 0.25 tsp Black pepper (for sauce)
Instructions
In a large bowl, combine the buttermilk, 1 tsp salt, and 0.5 tsp black pepper. Add the chicken thighs, ensuring they are fully submerged, and refrigerate for at least 2 hours or overnight for best results.
In another bowl, whisk together the flour, 1 tsp salt, 0.5 tsp black pepper, garlic powder, and paprika.
In a separate shallow dish, beat the eggs.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Coat each piece in the seasoned flour, dip it into the beaten eggs, and coat it again in the flour mixture. Set aside on a plate.
Heat the vegetable oil in a deep skillet or heavy-bottomed pan over medium heat until it reaches 175°C (350°F).
Carefully place the chicken into the hot oil, working in batches to avoid overcrowding. Fry for about 8-10 minutes per side, or until the internal temperature reaches 75°C (165°F) and the chicken is golden brown. Set the fried chicken on a wire rack to drain excess oil.
In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken stock and let it simmer for 3-4 minutes, reducing slightly.
Lower the heat and stir in the heavy cream, parsley, thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Simmer for another 5 minutes, stirring occasionally, until the sauce thickens.
Serve the fried chicken hot with the herbed cream sauce poured over the top or on the side. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 39.5 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 599 mg | 13% | |
*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.
