Description
This recipe features crispy fried chicken thighs paired with a savory sage caper gravy. The chicken is marinated in yogurt to tenderize and then coated in a seasoned flour mix before frying to a golden crisp. The gravy is made with a butter and flour roux infused with fresh sage and briny capers, then enriched with chicken stock and finished with soy sauce and apple cider vinegar for a tangy depth of flavor. Perfect for a comforting meal that balances crispy texture with rich, herbal sauce.
Ingredients
Scale
For the Sage Caper Gravy
- 1/4 cup unsalted butter
- 1/4 cup flour
- 1 tbsp chopped fresh sage
- 2 tbsp capers
- 2 cups chicken stock
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- Salt and pepper, to taste
For the Fried Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp salt
- Black pepper, a few grinds
- 2 tbsp plain yogurt
- 1 cup flour
- 1/4 tsp rubbed sage
- Salt and black pepper, for seasoned flour
- Oil, for frying (about 2 inches deep)
- Flaky salt, for finishing
- Sage leaves, for garnish (optional)
Instructions
- Make the gravy: Melt the butter in a pot over medium heat until foamy. Add the flour and stir continuously, cooking it for 1-2 minutes until it colors slightly. Add the chopped fresh sage and capers, cooking for another 1-2 minutes to infuse flavors.
- Simmer the gravy: Slowly whisk in the chicken stock a little at a time to avoid lumps. Bring the mixture to a simmer, then add the soy sauce. Continue cooking until the gravy thickens, about 3-5 minutes. Remove from heat, stir in the apple cider vinegar and season with fresh ground pepper and salt to taste. Keep the gravy warm over low heat or make ahead and reheat before serving, thinning with chicken broth if needed.
- Prepare the chicken: Heat a heavy pot with about 2 inches of oil to 350°F (175°C). Season the chicken thighs all over with salt and a few grinds of black pepper. Let the chicken rest for 15 minutes to come to room temperature.
- Coat the chicken: Brush the chicken with plain yogurt to help the flour stick. In a shallow dish, mix the flour with rubbed sage, a pinch of salt, and some black pepper. Dredge each piece of chicken in the seasoned flour, coating fully.
- Fry the chicken: Carefully lower the floured chicken pieces into the hot oil in batches to avoid crowding. Fry for about 12 minutes total, flipping several times to ensure an even golden crisp exterior. Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Immediately season with flaky sea salt. Keep cooked chicken warm in a low oven while finishing the rest.
- Fry sage garnish (optional): Just before serving, fry a few well-dried sage leaves in hot oil for about 30 seconds until crisp. Drain on paper towels, season lightly with salt, and use as a garnish.
- Serve: Plate the crispy fried chicken with a generous drizzle of the sage caper gravy. Garnish with fried sage leaves if desired and serve hot.
Notes
- This recipe yields enough to serve 4 people.
- Using yogurt helps tenderize the chicken and keeps it moist during frying.
- Maintain oil temperature at 350°F to ensure crispy, not greasy, chicken.
- You can prepare the gravy ahead and gently reheat it before serving, thinning it with reserved chicken stock if it thickens too much.
- Fried sage leaves make a lovely fragrant garnish and add an extra dimension of flavor.
- Be sure to use a heavy pot or deep fryer for frying, and avoid overcrowding to keep oil temperature steady.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
