Southern Fried Chicken

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

Ingredients:

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.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂