Name: Cumin and Coriander Nashville-Style Fried Chicken Thighs with Sausage Gravy
Total time: 47 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 chicken thighs; 1 cup all-purpose flour; 1 egg, beaten; 1 tbsp soy sauce; 1 tbsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup chicken broth; 1/2 lb breakfast sausage; 1/4 cup all-purpose flour; 2 tbsp butter; 1/4 tsp cayenne pepper (optional); 1/2 tsp ground cumin; 1/2 tsp ground coriander

Cumin and Coriander Nashville-Style Fried Chicken Thighs with Sausage Gravy

Earthy spice complexity

47 minutes4 servings

Method

Add cumin and coriander to the flour mixture before dredging chicken thighs.
In a bowl, mix flour, soy sauce, paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken thighs in the mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. Add chicken and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
In the same skillet, cook sausage until browned and crumbled. Add chicken broth, flour, butter, and cayenne. Stir until thickened and bubbly.
Serve chicken with gravy, optionally over warm biscuits.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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