Weeknight Fried Chicken
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Ingredients
¾ cup peanut flour or peanut butter powder (e.g. PB2)
¾ cup (approximately 3 1/2 ounces) instant flour (such as Vondra)
1 ½ teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 ½ teaspoons kosher salt, divided
¾ vegetable oil
8 boneless and skinless chicken thighs (about 1 1/2 pounds)
Hot sauce
To make
The peanut flour gives this chicken an incredible toasty flavor, while the Wondra flour gives it a mouth-watering crunchy crust. This is a Sunday dinner prepared for a weeknight.
Whisk together the flour, ground black pepper, garlic powder, onion powder, cayenne pepper, and 1 teaspoon salt in a large bowl.Heat the oil in a large, high-sided skillet over medium-high heat until golden brown. Roll the chicken in the flour mixture, pressing down to make it stick. Divide the chicken into 2 portions and saute in oil, smooth side down. Saute until golden brown and crisp, 8 to 10 minutes, turning once in the middle of cooking. Set aside on a wire rack. Season with the remaining 1/2 teaspoon salt. Serve immediately with hot sauce.
Whisk together the flour, ground black pepper, garlic powder, onion powder, cayenne pepper, and 1 teaspoon salt in a large bowl.Heat the oil in a large, high-sided skillet over medium-high heat until golden brown. Roll the chicken in the flour mixture, pressing down to make it stick. Divide the chicken into 2 portions and saute in oil, smooth side down. Saute until golden brown and crisp, 8 to 10 minutes, turning once in the middle of cooking. Set aside on a wire rack. Season with the remaining 1/2 teaspoon salt. Serve immediately with hot sauce.
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Author:Admin
Published: 11/20/2023 8:10 PM
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