Photo: Oxmoor House 
Hands-on Time
15 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 thighs)

J.C. and Jo Bell revolutionized peanut butter a few years back when they were charged with creating something amazing from America's massive peanut surplus. PB2, a powdered peanut butter, is a culinary dream ingredient. Cut 5 0/50 with Wondra flour, it makes for an unparalleled dredge for chicken. This dish retains the gentle sweetness of peanut, and has most of the crunch of true-to-form fried chicken.

How to Make It

Step 1

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.

Step 2

Rinse the chicken thighs and pat them dry. Set aside on a plate.

Step 3

Combine the PB2, the Wondra, the salt, and the ground red pepper in a mixing bowl. Stir to mix all ingredients very evenly.

Step 4

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.

Step 5

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).

Step 6

Sprinkle a tiny pinch of the flour mixture into the oil. If it sizzles, start cooking.

Step 7

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.

Step 8

Cook for 4 minutes on each side. Then, using spring-loaded tongs, transfer the fully cooked chicken thighs to the elevated wire rack.

Step 9

Rest for 5 minutes before slicing, and then serve with Pan-Charred Green Beans with Tarragon.

Cooking Light Mad Delicious

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