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Savory Pan-Fried Chicken with Hot Sauce

Photo: Jason Wallis; Styling: Missie Neville Crawford

 

Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 2 thighs)
This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Ingredients

  • 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

Nutrition Information

  • calories 312
  • fat 13.6 g
  • satfat 2.6 g
  • monofat 6.2 g
  • polyfat 3.4 g
  • protein 35.8 g
  • carbohydrate 9.6 g
  • fiber 0.7 g
  • cholesterol 208 mg
  • iron 2.3 mg
  • sodium 444 mg
  • calcium 30 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.