Fried Chicken Thighs with Tomato Gravy

Comfort food takes on a new meaning with crispy marinated chicken thighs and a savory tomato gravy in this dish. It's sure to be your family's new favorite meal.


















  • 6 Sanderson Farms® Boneless, Skinless Chicken Thighs
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon black pepper
  • 4 teaspoons salt, divided
  • 1¼ teaspoons cayenne pepper, divided
  • 1¼ teaspoons Italian Seasoning
  • 4 cups all-purpose flour
  • 3 tablespoons potato flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 cups vegetable oil


  1. In a large bowl mix buttermilk, eggs, black pepper, 2 teaspoons of salt, ¼ teaspoon cayenne pepper, and Italian seasoning.
  2. Place chicken in the buttermilk mixture, toss to coat evenly. Cover and refrigerate for 1 hour.
  3. In a separate bowl combine flour, potato flakes, garlic powder, onion powder, 1 teaspoon cayenne pepper, and 2 teaspoons of salt. Set aside.
  4. Heat vegetable oil in a large Dutch oven to 325°F.
  5. Remove chicken from buttermilk mixture and coat with seasoned flour mixture. Shake off any excess and transfer to a plate.
  6. Fry chicken for 3 to 4 minutes on each side. Cook chicken in two batches. The chicken should reach an internal temperature of 165°F.
  7. Reserve ¼ cup of frying oil for the tomato gravy.
  8. TIP: Have extra tomato gravy? It was made for grilled cheese dipping!

Tomato Gravy Ingredients

  • ¼ cup reserved oil
  • 3 tablespoons all-purpose flour
  • 1 cup sliced onions
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • ½ cup chicken broth
  • ½ teaspoon black pepper

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Tomato Gravy Directions

  1. In a 10-inch skillet, add reserved oil and flour. Cook over medium heat for 2 minutes, stirring constantly.
  2. Add sliced onions and cook for 2 minutes.
  3. Add diced tomatoes, tomato sauce, chicken broth, and black pepper. Cook on medium heat until gravy comes to a boil. Reduce heat to simmer and cook for 5 minutes.
  4. Ladle the tomato gravy over the chicken and serve with a side of fluffy mashed potatoes.

To Prepare with an Air Fryer

  1. Heat Air Fryer to 400°F.
  2. Substitute 1 cup of flour with 1 cup of breadcrumbs.
  3. After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken thigh with vegetable oil.
  4. Cook for 5 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 5 minutes.
  5. Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.

Nutritional Information

Saturated Fat 6g
Carbohydrate 39g

Chicken. A great source of protein.

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