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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.

Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

355 calories; fat 23.3g; saturated fat 3.8g; mono fat 6.3g; poly fat 11.7g; protein 25g; carbohydrates 12g; fiber 2g; cholesterol 74mg; iron 1mg; sodium 248mg; calcium 10mg.
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