This dish is quick and easy to make, and is so delicious with an easy rice stir fry or noodle bowl!
Equipment
sheet pan
cooling rack
Large pot for frying
candy or fyer oil thermometer
internal thermometer
Ingredients
1lbChicken thighs, skinless, boneless
2Eggs
1/2CupAll-purpose flour
1/2teaspoonSalt
1/2teaspoonPepper
1/2teaspoonSmoked paprika
1teaspoonGarlic powder
2cupsPanko breadcrumbs
Neutral oil for fryingsafe high heat oil
Instructions
Pound the chicken to about 1/2" thickness.
Preheat frying pot with oil at least 2 inches deep, to 350°.
You will need 3 bowls, 1 flour mixture, 1 wet batter, 1 panko breadcrumb.
For the flour mixture stir together flour, paprika, garlic powder, salt and pepper.
In another bowl, mix together egg, flour, salt, pepper, smoked paprika, and garlic powder to form a wet batter. Set aside. The consistency should be slightly thinner than pancake batter. If it's not thin enough add water if needed.
Dredge chicken lightly in flour on both sides, then in the wet mixture. Remove any excess drip off. Then coat the chicken in the panko breadcrumbs making sure to coat well.
Fry at 350°F for 4-6 minutes (if you are high altitude this might cook faster) or until the chicken reaches 163°F internal temperature. Because it will cook even after you pull it from the oil and get up to temp at 163°F. When each chicken piece is done, set aside on a wire rack to cool. Serve with rice, cooked pasta, or mac and cheese, and enjoy!
Notes
It's really good with our classic lemon pasta as well. You can serve this on any dish you want it is very versatile! This was so good and so much better than you can get at a restaurant or fast food chain.