We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Ingredients
∙ Serves 4
Meat
4 Chicken thighs, boneless skinless
Produce
2 medium cloves Garlic
2 tsp Garlic powder
1 Onion, finely chopped (about 3/4 cup), small
2 tsp Oregano, dried
Refrigerated
1 Egg, large
Baking & spices
1 tsp Baking powder
2 tbsp Black pepper, freshly ground
1/2 tsp Cayenne pepper
1/2 cup Cornstarch
1 5/8 cups Flour
1 2/3 tbsp Kosher salt
1 Kosher salt and freshly ground black pepper
2 tbsp Paprika
Oils & vinegars
4 cups Vegetable shortening or peanut oil
Dairy
2 tbsp Butter, unsalted
1 cup Buttermilk
3/4 cup Heavy cream
1 cup Whole milk