Description

Enjoy a delightful small-batch recipe for crispy fried chicken served with a savory sage and caper gravy. This recipe features boneless, skinless chicken thighs coated in a seasoned flour mixture and fried to golden perfection, paired with a rich, buttery gravy infused with fresh sage and briny capers for an irresistible flavor combination.

Ingredients

Scale

For the Sage Caper Gravy

1/4 cup unsalted butter
1/4 cup flour
1 tablespoon chopped fresh sage
2 tablespoons capers
2 cups chicken stock
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
Salt and pepper, to taste

For the Crispy Fried Chicken

1 1/2 pounds boneless, skinless chicken thighs
1 teaspoon salt
Fresh ground black pepper, to taste
2 tablespoons plain yogurt
1 cup flour
1/4 teaspoon rubbed sage
Oil, for frying (about 2 inches deep)
Flaky salt, for finishing
Sage leaves, for garnish (optional)

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Instructions

Make the Gravy: Melt the butter in a pot over medium heat. When the butter becomes foamy, add the flour and stir constantly, cooking for 1 to 2 minutes until the flour starts to lightly brown. Add the chopped fresh sage and capers, continuing to cook for another 1 to 2 minutes to release their flavors.
Finish the Gravy: Gradually whisk in the chicken stock a little at a time to prevent lumps. Bring the mixture to a simmer and add the soy sauce. Cook for 3 to 5 minutes until the gravy thickens. Remove from heat, stir in the apple cider vinegar, and season with freshly ground pepper and salt to taste. Keep the gravy warm or prepare in advance and reheat, thinning with reserved chicken broth if needed.
Prepare the Chicken: Heat a heavy pot with about 2 inches of oil to 350°F (175°C). Meanwhile, season the chicken thighs with salt and freshly ground pepper, and let them rest for 15 minutes to reach room temperature.
Coat the Chicken: Spread yogurt evenly over each chicken piece and set aside. In a shallow dish, combine flour, rubbed sage, black pepper, and a pinch of salt. Dredge each piece of chicken in the seasoned flour mixture, ensuring an even coating.
Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil without overcrowding, frying in batches. Cook for about 12 minutes total, flipping occasionally to ensure even, golden-brown color and crispy texture throughout.
Drain and Season: Transfer the cooked chicken to a baking sheet lined with a wire rack to drain excess oil. Immediately sprinkle flaky sea salt on top for extra flavor. Keep the chicken warm in a low oven while frying the rest.
Optional Garnish: Just before serving, fry a few well-dried sage leaves in the hot oil for about 30 seconds. Drain, season lightly with salt, and use to garnish the chicken and gravy for a fragrant, crispy finish.
Serve: Plate the hot crispy fried chicken alongside the warm sage caper gravy and enjoy immediately.

Notes

This recipe is perfect for a small batch of fried chicken with a rich and flavorful gravy.
Make sure the oil temperature stays constant at 350°F to ensure crispy, evenly cooked chicken without greasiness.
Resting the chicken at room temperature before frying helps it cook more evenly.
You can prepare the gravy ahead of time and reheat gently before serving, thinning with chicken stock as needed.
Use flaky sea salt for the best texture and finish after frying.

Nutrition

Serving Size: 1 serving (approx. 6 oz chicken with gravy)
Calories: 550 kcal
Sugar: 2 g
Sodium: 900 mg
Fat: 34 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 130 mg