Herb Fried Chicken with Sage Gravy

Cooking Time

45 minutes

Prep Time

25 minutes (plus marinating time)

Serving Size

4-6 servings

Crispy, golden perfection — this Herb Fried Chicken with Sage Gravy is comfort food at its finest. Marinated in seasoned buttermilk and coated with a flavorful blend of herbs and spices, each piece fries up beautifully in Wesson Canola Oil for a crunchy, tender bite every time.

The rich sage gravy adds a cozy, aromatic finish that ties it all together. Whether for Sunday dinner or a special gathering, this impressive dish brings homemade flavor and that satisfying crisp that only Wesson can deliver.

Recipe creation by @agrooveforfood

CONTAINS:

dairy, eggs

Ingredients

Chicken Seasoning

Bone-in chicken pieces 3 lb.

Salt 2 tsp.

Black pepper 1 tsp.

Garlic powder 2 tsp.

Onion powder 2 tsp.

Smoked paprika 2 tsp.

Buttermilk Marinade

Buttermilk 2 cups.

Eggs 2 .

Cayenne pepper 1/4 tsp.

Salt 2 tsp.

Chicken Breading

All-purpose flour 2 cups.

Cornstarch 1/2 cup.

Baking powder 1 tsp.

Salt 1 tbsp.

Black pepper 2 tsp.

Onion powder 2 tsp.

Garlic powder 2 tsp.

Smoked paprika 2 tsp.

Thyme 2 tsp, dried.

Basil 1 tsp, dried.

Oregano 1 tsp, dried.

Parsley 1 tsp, dried.

Sage Gravy

Unsalted butter 4 tbsp, divided.

Onion 1 finely diced.

Fresh sage leaves 2 1/2 tbsp, chopped.

Garlic, minced 2 cloves.

All-purpose flour 3 tbsp.

Worcestershire sauce 1 tbsp.

Apple cider vinegar 2 tsp.

Chicken stock 2 cups.

Milk (optional, for creaminess) 1/4 cup.

Salt and pepper to taste.

Frying

Wesson Canola Oil 40 oz.

Fresh thyme sprigs 7 fried in oil, for garnish.

Method

Sage Gravy

In a medium saucepan, melt 2 tbsp butter over medium heat. Add onion and sage, and sauté for 8–10 minutes until the onion is soft and fragrant. Stir in garlic and cook for 1 minute more.

Add the remaining 2 tbsp butter. Once melted, whisk in flour and cook, stirring constantly, for 2 minutes to form a roux.

Stir in Worcestershire sauce and apple cider vinegar. Gradually whisk in chicken stock, then the milk if using. Stir until smooth and lump-free.

Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until thickened to your liking. For a silky finish, blend with an immersion blender and strain.

Keep warm or reheat gently before serving.

Chicken Marinade

Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.

In a bowl, whisk buttermilk, eggs, cayenne, and salt. Pour over chicken, cover, and refrigerate for at least 4 hours (or overnight for best flavor and tenderness).

Breading

In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and remaining herbs/spices.

Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating sticks and forms a shaggy crust. Repeat with all pieces.

Let coated chicken rest for 15 minutes before frying (don’t skip this step).

Assembly Method

Heat Wesson Canola Oil in a large heavy-bottomed pot to 325°F (165°C). Fry chicken in batches of 3 pieces, turning every 3–4 minutes, until golden brown and cooked through (12–15 minutes, internal temp 165°F). Adjust heat as needed to prevent burning and return oil to 325°F between batches.

Drain on a paper towel-lined tray. Let rest 5–10 minutes before serving.

Quickly fry fresh thyme sprigs in 1–2 tbsp hot oil until crisp.

Serve chicken topped with fried thyme sprigs, alongside creamy mashed potatoes, plenty of sage gravy and enjoy!