Rating: 4.5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 9

This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Robin Bashinsky
Recipe by Cooking Light January 2014

Gallery

Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef'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.

Nutrition Facts

312 calories; fat 13.6g; saturated fat 2.6g; mono fat 6.2g; poly fat 3.4g; protein 35.8g; carbohydrates 9.6g; fiber 0.7g; cholesterol 208mg; iron 2.3mg; sodium 444mg; calcium 30mg.
Advertisement
Advertisement