Cajun Fried Chicken Thighs with Gravy
plus Brown Butter Mashed Potatoes, Bacony Green Beans & Cornbread
- Milk
- Wheat
- Eggs
- Soy
Chicken thighs are coated in Cajun-seasoned flour, sour cream, and panko, then pan-fried for the ultimate crispy chicken dinner. They’re smothered in a rich homemade gravy and served with brown butter mashed potatoes, smoky bacon green beans, and sweet honey butter cornbread. This is pure comfort food perfection, straight from the comfiest of places: home!
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Thighs
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
16 ounce
Green Beans
1 unit
Chicken Stock Concentrate
3 clove
Garlic
1 tablespoon
Cajun Spice Blend
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Honey Butter Cornbread
(Contains: Eggs, Milk, Soy, Wheat)
¼ ounce
Parsley
4 ounce
Bacon
½ cup
Flour
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry produce.
- Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl.
-
Peel and dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and dice shallot. Peel and mince or grate garlic. Finely chop parsley.
- Heat a small pan over medium heat. Add 2 TBSP butter (4 TBSP for 4); cook, gently swirling, until foamy and flecked with brown bits, 2-3 minutes. Turn off heat; transfer to a separate small bowl, making sure to scrape out all the brown bits. Wipe out pan.
-
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes.
-
Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
-
While potatoes cook, toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. Arrange bacon* in a single layer on empty side of sheet. (For 4, spread green beans out across entire sheet and place bacon on a second sheet; roast green beans on top rack and bacon on middle rack, swapping rack positions halfway through.)
-
Roast on top rack until green beans are tender and bacon is crispy, 12-15 minutes.
- In a shallow dish, combine Fry Seasoning, half the Cajun Spice Blend, remaining flour, and pepper.
- In a medium bowl, combine half the sour cream with 1 TBSP water (2 TBSP for 4 servings); season with salt and pepper.
- Place panko in a separate shallow dish; season with salt and pepper.
- Pat chicken* dry with paper towels; season with remaining Cajun Spice Blend and a pinch of salt and pepper.
- Press each piece of chicken into flour mixture until fully coated. Shake off excess, then dip into sour cream mixture until fully coated. Let excess drip off, then press chicken into seasoned panko until fully coated.
- Heat a ⅓-inch layer of oil in a large pan over medium-high heat.
- Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken; cook until browned and cooked through, 3-4 minutes per side. TIP: Work in batches if necessary. Lower heat if chicken begins to brown too quickly.
-
Transfer to a paper-towel-lined plate; season immediately with a pinch of salt.
-
Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for brown butter over medium high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add 1 TBSP butter (2 TBSP for 4) and reserved flour; cook, stirring constantly, until lightly browned, 1-2 minutes. Add garlic, stock concentrate, and ⅓ cup water (⅔ cup for 4). Cook, whisking constantly, until thickened, 3-5 minutes more.
-
Turn off heat; taste and season with salt and pepper if desired.
-
Keep covered until ready to serve.
-
Mash potatoes with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid if necessary. Stir in remaining sour cream and brown butter; season with salt and pepper. Keep covered until ready to serve.
-
Transfer green beans to a serving dish. Coarsely chop bacon, then sprinkle over green beans.
-
Place cornbread on a second baking sheet; bake on middle rack until warmed through, 4-5 minutes. TIP: If necessary, reheat fried chicken on a rimmed baking sheet on top rack at the same time.
-
Divide mashed potatoes between plates. Top with fried chicken and gravy; garnish with parsley. Serve with bacony green beans and cornbread on the side.
