- 8 skinless, boneless chicken thighs (about 1 pound)
- 1/2 cup PB2 Powdered Peanut Butter
- 1/2 cup Wondra flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1/4 cup grapeseed oil
- calories 355
- fat 23.3 g
- satfat 3.8 g
- monofat 6.3 g
- polyfat 11.7 g
- protein 25 g
- carbohydrate 12 g
- fiber 2 g
- cholesterol 74 mg
- iron 1 mg
- sodium 248 mg
- calcium 10 mg
How to Make It
Place a wire rack over a sheet pan and set it aside. You'll transfer your just-fried chicken here. None of this paper-towel stuff, please.
Rinse the chicken thighs and pat them dry. Set aside on a plate.
Combine the PB2, the Wondra, the salt, and the ground red pepper in a mixing bowl. Stir to mix all ingredients very evenly.
In a small sauté pan, add the grapeseed oil. Raise heat to medium, and allow the oil to develop a look similar to the haze on a highway on a hot, steamy day. You know that look. It's a bendy swirl.
Now, lower the flame to medium-low. That should hold the heat steady (though you may have to teeter between low and medium-low, depending on the reliability of your stove and the thickness of your pan's bottom).
Sprinkle a tiny pinch of the flour mixture into the oil. If it sizzles, start cooking.
Dredge the thighs in the PB2 mixture, one by one, before adding to the pan. Be sure to cook only one or two thighs at a time, otherwise you'll crowd the pan, cool down the oil too quickly, and end up with soggy chicken. No one wants that.
Cook for 4 minutes on each side. Then, using spring-loaded tongs, transfer the fully cooked chicken thighs to the elevated wire rack.
Rest for 5 minutes before slicing, and then serve with Pan-Charred Green Beans with Tarragon.