American Southern · intermediate
Southern Buttermilk Halal Chicken Thighs With Sweet Corn Gravy
Pan-seared bone-in chicken thighs cooked to golden perfection and finished with a rich, sweet corn pan gravy.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Marinate halal chicken thighs in buttermilk for 15 minutes, then drain off excess liquid.
- 02
Whisk all-purpose flour, garlic powder, salt, and pepper in a dish and light-coat chicken thighs.
- 03
Heat vegetable oil and one tablespoon of butter in a skillet over medium heat.
- 04
Sear chicken thighs skin-side down for 8 minutes, turn, and cook 12 minutes more until chicken reaches 165°F.
- 05
Remove chicken from skillet, melt remaining butter in pan drippings, and whisk in one tablespoon of remaining flour to form a quick roux.
- 06
Slowly whisk in halal chicken stock and sweet corn kernels, simmering for 4 minutes until thickened into gravy.
A LITTLE KITCHEN KNOW-HOW
Pan Gravy Emulsification
Combining pan drippings, butter, flour, and stock to create a smooth homemade skillet gravy.
Notes from the kitchen
- Let marinated chicken rest 10 minutes at room temperature before frying to prevent uneven cooking.
- Whisk pan gravy continuously while pouring stock to keep flour smoothly integrated.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.