I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, February 16, 2023

Southern Fried Chicken

No bones about it, this southern fried chicken was a winner!

6 boneless, skinless chicken thighs
1/2-1 tsp Tabasco sauce
2 tsps minced garlic
1/2 tsp smoked paprika
1/2 cup milk
2 tsps lemon juice
4 tbsps flour
1 cup Panko crumbs
vegetable oil

Mix 1/2 cup milk with 2 tsps lemon juice. Put 1/4 cup of the mixture aside for later. To the remaining 1/4 cup milk/lemon juice, add Tabasco, garlic and paprika. Pour into a resealable plastic bag along with the chicken thighs. Remove as much air as possible and refrigerate for at least 4 hours or preferably overnight.

Set up a breading station:
- a bag with flour in it
- a bowl with the remaining 1/4 cup milk/lemon juice
- a bag with Panko in it
(I keep and reuse waxed cereal bags for this purpose. Works well and easy clean up!)

Remove each piece of chicken from the marinade, drop into flour to coat, then dip in milk and finally shake in the bag of Panko. Place on plate to rest 10 minutes.

Heat about 1/4-1/2" vegetable oil in a skillet to a temperature of 375°F. Cook chicken on each side 8-10 minutes.

They are done when an internal temperature of 165°F is reached. You might also want to slice into the thickest part of one to see that no pink meat remains.
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