This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.
8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 1/2 tablespoons canola oil
1 1/2 tablespoons hot sauce
How to Make It
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4 teaspoon salt; top with hot sauce.
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I made this as written and had high hopes based on the reviews. I kept wondering how am I going to fry 8 chicken thighs with 1 1/2 TBSP of oil? I couldn't. The oil disappeared quickly with the first batch of 3 thighs and then the chicken started to burn. I had to keep adding oil throughout the process but ended up with 8 burnt chicken thighs. And I even kept the burner at medium heat instead of medium-high.
I cooked the chicken in our cast iron skillet and they came out crispy on the outside and tender on the inside. The flavor was delicious and it went so well with our favorite hot sauce. It was very quick to put prep and cook, which makes it a great meal for a night you do not have a whole lot of time to cook with.
really easy way to make a fried chicken. i chopped up three boneless breasts into little bites then breaded and cooked per the recipe. perfect for watching a certain popular football game that's on TV tonight. breading ran short, similar to other reviews, so i would make 2x the breading next time.
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