Pat dry the chicken thighs with paper towels to ensure a crispy texture. Season both sides generously with salt and pepper. In a shallow dish, combine flour with garlic powder and paprika for added flavor. Dredge each chicken thigh in the seasoned flour, shaking off any excess.

In a large skillet, heat about 1/2 inch of oil over medium-high heat until shimmering, which takes roughly 5 minutes. Carefully place the coated chicken thighs in the hot oil, ensuring they don’t touch. Fry until they are golden brown and crispy, about 5-7 minutes on each side.

Once the chicken is crispy and cooked through, transfer it to a plate and drain excess oil from the skillet, leaving about 2 tablespoons. Reduce the heat to medium and pour in chicken broth, scraping the bottom of the skillet to deglaze and incorporate those flavorful brown bits. Stir in cream or milk to create a rich and creamy gravy.

Return the crispy chicken thighs to the skillet, ensuring they’re nestled in the gravy. Cover with a lid, lower the heat, and let it simmer for about 15-20 minutes.

Once done, remove from heat and let it rest for a few minutes. Serve it on a platter, drizzled generously with the creamy gravy, alongside your choice of rice, mashed potatoes, or sautéed veggies.