ADVERTISEMENT
Crispy Fried Chicken with Creamy Sauce: A Deliciously Irresistible Comfort Food
There’s something universally comforting about a plate of crispy fried chicken, but when you add a creamy sauce, it takes the dish to a whole new level. Imagine golden-brown, crispy chicken coated in a luscious, creamy sauce that is both savory and indulgent—this is the kind of meal that turns any dinner into a celebration. Whether you’re cooking for a family dinner, a special occasion, or just craving something comforting, Crispy Fried Chicken with Creamy Sauce is a dish you’ll want to keep in your recipe arsenal.
This recipe not only delivers that perfect crispy crunch we all love but also offers a rich and velvety sauce that pairs beautifully with the tender chicken. Best of all, it’s simple enough for any home cook to master!
Why You’ll Love This Recipe
- Crispy, Golden Perfection: The key to a truly crispy fried chicken is the breading, and this recipe gets it just right—light, crunchy, and golden brown on the outside while juicy and tender on the inside.
- Lusciously Creamy Sauce: The creamy sauce takes the fried chicken to the next level, adding richness and depth of flavor that perfectly complements the crispy exterior.
- Comfort Food at Its Best: This dish is the definition of comfort food. It’s filling, flavorful, and downright satisfying.
- Easy to Make: Despite its indulgent nature, the recipe is simple and doesn’t require any special techniques, making it perfect for both novice and experienced home cooks.
Ingredients for Crispy Fried Chicken with Creamy Sauce
For the Chicken:
- 4 bone-in, skin-on chicken thighs or breasts (or a combination)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 1/2 cup buttermilk (or milk)
- Vegetable oil (for frying)
For the Creamy Sauce:
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Chicken
Start by seasoning the chicken. Pat the chicken pieces dry with paper towels to remove any moisture, which will help the breading adhere better. In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This mixture will give the chicken that crispy, flavorful coating we all love.
In another shallow bowl, whisk together the eggs and buttermilk. Dip each chicken piece into the wet mixture, making sure it’s well-coated, then dredge it in the flour mixture, pressing gently to ensure a thick, even coat.
Step 2: Fry the Chicken
Heat about 1 to 2 inches of vegetable oil in a large skillet over medium-high heat. You’ll want the oil to be hot but not smoking—aim for about 350°F (175°C). To test if the oil is hot enough, drop a small amount of flour into the pan. If it sizzles, you’re good to go.
Carefully place the breaded chicken into the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if needed. Cook the chicken for about 6-8 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Once cooked through, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Step 3: Make the Creamy Sauce
While the chicken is frying, you can work on the creamy sauce. In the same skillet that you used for the chicken, add butter over medium heat. Once melted, add the onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and cook for another 30 seconds, until fragrant. Then, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken slightly.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Stir in the Dijon mustard and thyme, and season the sauce with salt a
