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chicken thighs eggnog bread crumbs flour clove garlic chicken bouillon baking soda garlic salt Italian seasoning thyme ground smoked paprika ground cinnamon ground nutmeg oil
Viewed: 13 - Published at: 8 years agoIngredients
- 10 boneless chicken thighs
- 1 quart eggnog
- 2 cups panko bread crumbs
- 2 cups all-purpose flour
- 1 clove garlic, minced
- 1 teaspoon chicken bouillon
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- oil for frying
Method
- Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
- Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
- Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place fried chicken on cooling racks to drain over a baking sheet.
