Crispy Fried Chicken With Mushroom Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes, including 30 minutes marinating time

Quick Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds
• Marinade: 1 1/2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
• Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
• Frying: 6 cups neutral oil, such as canola, vegetable, or peanut oil
• Mushroom gravy: 3 tablespoons reserved frying oil or butter, 8 ounces cremini mushrooms, 1 small shallot, 2 garlic cloves, 3 tablespoons flour, 2 cups chicken broth, 1/2 cup heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon thyme, salt and pepper
• Finish: 2 tablespoons chopped fresh parsley

Do This

• 1. Whisk buttermilk, egg, hot sauce, salt, garlic powder, and pepper; marinate chicken for 30 minutes.
• 2. Mix flour, cornstarch, and seasonings in a shallow dish.
• 3. Dredge chicken well, pressing the coating into every piece; rest on a rack for 10 minutes.
• 4. Heat oil to 350°F and fry chicken 16 to 20 minutes, turning often, until deeply golden and 175°F inside.
• 5. Cook mushrooms, shallot, and garlic in 3 tablespoons reserved oil; stir in flour.
• 6. Whisk in broth, cream, Worcestershire, and thyme; simmer until rich and spoonable.
• 7. Serve crispy chicken with mushroom gravy spooned over the top or alongside, finished with parsley.

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Why You’ll Love This Recipe

• Crispy outside, juicy inside: Buttermilk tenderizes the chicken while a flour-cornstarch coating fries up extra crunchy.
• Cozy diner-style gravy: Cremini mushrooms, chicken broth, cream, and thyme make a rich, savory gravy with earthy depth.
• Comfort meal energy: It feels hearty and nostalgic, especially with mashed potatoes, green beans, or buttered biscuits.
• Home-cook friendly: Clear temperatures, simple ingredients, and easy timing help you fry with confidence.

Grocery List

• Produce: 8 ounces cremini mushrooms, 1 small shallot, 2 garlic cloves, fresh parsley, optional lemon wedges for serving
• Meat: 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
• Dairy: Buttermilk, 1 large egg, heavy cream, optional unsalted butter if not using reserved frying oil for the gravy
• Pantry: All-purpose flour, cornstarch, neutral frying oil, chicken broth, hot sauce, Worcestershire sauce, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme

Full Ingredients

For the Buttermilk Chicken

• 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
• 1 1/2 cups buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

For the Crispy Dredge

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional but recommended

For Frying

• 6 cups neutral oil, such as canola, vegetable, or peanut oil, plus more if needed to reach 1 1/2 inches deep in the pot

For the Mushroom Gravy

• 3 tablespoons reserved frying oil from the chicken, strained if needed, or 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 1 small shallot, finely chopped, about 1/4 cup
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth, warm or room temperature
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

For Serving

• 2 tablespoons chopped fresh parsley
• Mashed potatoes, buttered noodles, biscuits, or rice, optional
• Steamed green beans, peas, or a simple green salad, optional

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken thighs dry with paper towels. In a large bowl, whisk together the buttermilk, egg, hot sauce, kosher salt, garlic powder, and black pepper until smooth. Add the chicken and turn each piece so it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor and extra tenderness.

If you marinate longer than 30 minutes, remove the chicken from the refrigerator 20 minutes before dredging so it is not ice-cold when it goes into the hot oil. This helps the chicken cook more evenly.

Step 2: Mix the seasoned dredge

In a wide shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, kosher salt, black pepper, and cayenne pepper. The cornstarch is the secret to a lighter, crisper crust, while the flour gives the coating structure and that classic fried chicken texture.

Step 3: Dredge the chicken for a craggy crust

Lift one piece of chicken from the buttermilk marinade, letting the excess drip back into the bowl. Place it in the flour mixture and press firmly on all sides, making sure the coating gets into the folds and around the bone. For extra texture, drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it with your fingers to create small shaggy bits, then press those onto the chicken.

Transfer the dredged chicken to a wire rack set over a baking sheet. Repeat with the remaining pieces. Let the coated chicken rest for 10 minutes while the oil heats. This short rest helps the coating hydrate and cling to the chicken instead of falling off in the fryer.

Step 4: Heat the oil and set up for frying

Pour the oil into a heavy Dutch oven or deep cast-iron skillet until it reaches about 1 1/2 inches deep. Heat over medium-high heat to 350°F. Use a deep-fry thermometer or instant-read thermometer to monitor the temperature. Set a clean wire rack over a rimmed baking sheet for draining the fried chicken, and place it near the stove.

For best results, keep the oil between 325°F and 350°F while frying. The oil temperature will drop when the chicken goes in, so adjust the burner as needed.

Step 5: Fry the chicken until deeply golden

Carefully lower 2 chicken thighs into the hot oil, skin-side down, placing them away from you to avoid splashing. Fry for 8 to 10 minutes on the first side, then turn and fry for another 8 to 10 minutes, adjusting the heat to maintain the oil around 325°F to 340°F. The chicken should be deep golden brown, audibly crisp, and cooked through.

The internal temperature should reach 175°F in the thickest part of each thigh without touching the bone. Dark meat is safe at 165°F, but 175°F gives thighs a more tender, diner-style texture. Transfer the fried chicken to the clean wire rack and lightly sprinkle with a pinch of salt while hot. Let the oil return to 350°F, then fry the remaining chicken.

Step 6: Start the mushroom gravy

After frying, carefully ladle or pour 3 tablespoons of the frying oil into a large skillet. If there are browned bits in the oil, that is a good thing; they add flavor. If the oil has loose flour sediment, strain it through a fine-mesh sieve first. You can also use 3 tablespoons of unsalted butter instead.

Heat the oil or butter over medium heat. Add the sliced cremini mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture, brown at the edges, and smell deeply savory. Add the shallot and cook for 2 minutes, then stir in the garlic and cook for 30 seconds, just until fragrant.

Step 7: Build the creamy mushroom gravy

Sprinkle the flour over the mushrooms and stir constantly for 1 to 2 minutes. The mixture will look thick and a little pasty; this step cooks off the raw flour taste and forms the base of the gravy.

Slowly whisk in the chicken broth, adding about 1/2 cup at a time at first to prevent lumps. Once the mixture is smooth, whisk in the heavy cream, Worcestershire sauce, dried thyme, kosher salt, and black pepper. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring often, until the gravy is silky, thick enough to coat a spoon, and full of mushroom flavor.

If the gravy becomes too thick, whisk in extra chicken broth 1 tablespoon at a time. If it is too thin, simmer for another 2 to 3 minutes. Taste and adjust with more salt and pepper as needed.

Step 8: Serve with gravy and parsley

Arrange the crispy chicken on plates or a serving platter. Spoon the mushroom gravy over part of each piece so some of the crunchy crust stays exposed, or serve the gravy on the side for dipping and drizzling. Finish with chopped fresh parsley.

For the full comfort-meal experience, serve with mashed potatoes to catch the gravy, plus green beans, peas, biscuits, or a crisp salad to balance the richness.

Pro Tips

• Use a thermometer for the oil: Frying at the right temperature is the difference between crisp chicken and greasy chicken. Aim for 350°F before adding chicken and 325°F to 340°F while frying.
• Do not crowd the pot: Fry 2 pieces at a time so the oil stays hot and the coating has room to crisp.
• Rest the dredged chicken: Ten minutes on a rack before frying helps the crust stick and creates a better crunch.
• Keep the crust crisp: Drain fried chicken on a wire rack, not paper towels. Paper towels trap steam and can soften the underside.
• Season in layers: The marinade, dredge, and gravy all need seasoning. This keeps every bite flavorful, not just the outside.

Variations

• Boneless version: Use 1 1/2 pounds boneless, skinless chicken thighs. Fry at 350°F for 4 to 6 minutes per side, until the internal temperature reaches 170°F.
• Chicken cutlets with mushroom gravy: Use 4 thin chicken cutlets, about 5 ounces each. Marinate for 20 minutes, dredge, and shallow-fry for 3 to 4 minutes per side until 165°F inside.
• Extra-herby gravy: Add 1 teaspoon chopped fresh thyme and 1 teaspoon chopped fresh sage with the garlic for a more holiday-style, aromatic mushroom gravy.

Storage & Make-Ahead

Storage: Store leftover fried chicken and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps preserve the chicken’s crisp coating.

Reheating chicken: For the crispiest texture, reheat chicken on a wire rack set over a baking sheet in a 375°F oven for 12 to 18 minutes, or until heated through to 165°F. An air fryer also works well at 350°F for 6 to 10 minutes, depending on the size of the pieces.

Reheating gravy: Warm the gravy gently in a saucepan over medium-low heat, whisking in 1 to 3 tablespoons chicken broth or water to loosen it as needed.

Make-ahead: The chicken can marinate up to 8 hours ahead. The flour dredge can be mixed 2 days ahead and stored in an airtight container at room temperature. The mushroom gravy can be made 1 day ahead, refrigerated, and reheated just before serving.

Nutrition (per serving)

Calories: 842 kcal | Carbs: 46g | Protein: 43g | Fat: 55g | Saturated Fat: 14g | Fiber: 2g | Sugar: 5g | Sodium: 1280mg | Cholesterol: 214mg