Fried Chicken with Leek Sauce
Indulge in the ultimate comfort food experience with this Fried Chicken with Leek Sauce recipe—a perfect harmony of crispy, golden-brown chicken thighs and a creamy, savory leek sauce. Marinated in tangy buttermilk for tenderness, the chicken is coated in a seasoned flour mixture to achieve a perfectly crunchy crust. Complementing this irresistible fried chicken is a velvety leek sauce made with sautéed leeks, heavy cream, chicken stock, and a hint of Dijon mustard for a subtle zing. Garnished with fresh chopped parsley, this dish pairs traditional Southern flavors with a refined, gourmet twist. Perfect for family dinners or special occasions, this recipe is sure to become a favorite on your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 240 ml Buttermilk
- 180 g All-purpose flour
- 2 tbsp Cornstarch
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 liter Vegetable oil (for frying)
- 2 pieces Leeks (white and light green parts)
- 2 tbsp Unsalted butter
- 120 ml Heavy cream
- 120 ml Chicken stock
- 1 tsp Dijon mustard
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Place the chicken thighs in a bowl and pour the buttermilk over them. Cover and marinate in the refrigerator for at least 1 hour or overnight for more tender chicken.
In a shallow bowl, mix the flour, cornstarch, 1 teaspoon of salt, black pepper, garlic powder, and paprika. This will be the coating for the chicken.
Heat the vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 175°C (350°F).
Remove the chicken thighs from the buttermilk, letting the excess drip off, and coat them in the flour mixture. Press the flour onto the chicken well to ensure a crispy crust.
Carefully place the chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding the pan. Cook for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F). Remove the chicken and place on a wire rack to drain any excess oil.
While the chicken is frying, prepare the leek sauce. Slice the leeks thinly and rinse thoroughly to remove any dirt or grit.
In a saucepan over medium heat, melt the butter. Add the leeks and sauté for 5-7 minutes until they are soft and translucent.
Stir in the chicken stock and heavy cream, bringing the mixture to a gentle simmer. Cook for another 5 minutes until the sauce thickens slightly.
Add the Dijon mustard, 1 teaspoon of salt, and additional black pepper to taste. Stir well and remove from heat.
To serve, spoon the leek sauce onto plates and place the fried chicken on top. Garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
10737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1080.4 g | 1385% | |
| Saturated Fat | 199.7 g | 998% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.7 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 500 mg | 38% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2255 mg | 48% | |
*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.
