Cajun Fried Chicken Thighs with Creamy Gravy and Southern Sides

Get ready for the ultimate comfort food feast! These Cajun fried chicken thighs are coated in a seasoned flour, sour cream and panko crust, then pan-fried until golden and crispy. They’re topped with a luscious homemade gravy that brings everything together.

On the side, you’ll find creamy brown butter mashed potatoes, smoky bacon-studded green beans and sweet honey butter cornbread. This hearty, flavor-packed meal is perfect for a cozy dinner that feels like a special occasion.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Honey Butter CornbreadView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry produce. Reserve 1 tablespoon flour in a small bowl. Peel and dice potatoes into ½-inch pieces. Trim green beans if needed. Halve, peel and dice shallot. Peel and mince garlic. Finely chop parsley.
2. Heat a small pan over medium heat. Add 2 tablespoons butter and cook, swirling, until foamy and browned, 2-3 minutes. Transfer brown butter to a small bowl, scraping all bits. Wipe pan clean.
3. Place potatoes in a large pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup cooking liquid, then drain. Return potatoes to pot and keep covered.
4. Toss green beans with oil, salt and pepper on one side of a baking sheet. Arrange bacon in a single layer on the other side. Roast on top rack until green beans are tender and bacon is crispy, 12-15 minutes.
5. In a shallow dish, combine fry seasoning, half the Cajun spice blend, remaining flour and pepper. In a medium bowl, whisk half the sour cream with 1 tablespoon water; season with salt and pepper. Place panko in another shallow dish; season with salt and pepper. Pat chicken dry; season with remaining Cajun spice blend, salt and pepper. Dredge each thigh in flour mixture, then dip into sour cream mixture, then coat with panko.
6. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Fry chicken until golden and cooked through, 3-4 minutes per side. Work in batches if needed. Transfer to paper towels and season with salt.
7. In the same pan, heat a drizzle of oil and 1 tablespoon butter over medium-high. Add shallot and cook until softened, 1-2 minutes. Add 1 tablespoon butter and reserved flour; cook, stirring, until lightly browned, 1-2 minutes. Add garlic, stock concentrate and ⅓ cup water. Whisk until thickened, 3-5 minutes. Season with salt and pepper. Keep covered.
8. Mash potatoes with a masher, adding reserved cooking liquid as needed for creaminess. Stir in remaining sour cream and brown butter; season with salt and pepper. Keep covered.
9. Transfer green beans to a dish; chop bacon and sprinkle over top. Place cornbread on a baking sheet and warm in oven for 4-5 minutes. If needed, reheat chicken on a baking sheet at the same time.
10. Divide mashed potatoes among plates. Top with chicken and gravy; garnish with parsley. Serve with bacon green beans and cornbread on the side.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead?

Yes, boneless thighs will work, but adjust cooking time as they may cook faster. Ensure they reach an internal temperature of 165°F.

How do I make the gravy gluten-free?

Substitute the flour with a gluten-free all-purpose flour blend or cornstarch slurry. Use gluten-free panko for the coating.

Can I prepare any components ahead of time?

You can boil the potatoes and make the brown butter a day ahead. Reheat the potatoes with a splash of liquid when mashing. Fry the chicken just before serving for best crispiness.