Potato Fried Chicken Thighs
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Instant potato flakes give this fried chicken recipe an extra crunch!
Total Time: 45 mins
Servings: 6
INGREDIENTS
6 - boneless, skinless chicken thighs
2 cups instant mashed potato flakes
1 cup all purpose flour
1 cup vegetable oil
1/4 cup water
1/4 cup sour cream
1 egg
1 Tbsp butter
salt and pepper - to taste
PREPARATION
1) Preheat oven to 400 degrees F.
2) In a large bowl or sheet pan, combine potato flakes, flour, and Cockadoodledoo seasoning. Set aside.
3) For egg wash: In a separate bowl, combine water, egg, and sour cream. Set aside.
4) Lightly season chicken thighs with salt and pepper. Using a meat mallet or rolling pin, place chicken thighs (one at a time) on cutting board and pound out until about 1/2-inch thick.
5) Coat chicken thighs in flour mixture, dip both sides in egg wash, then coat once more in flour mixture. Place on a plate and set aside.
6) Add butter and vegetable oil to large pan or skillet and heat to med-hi (about 350 degrees F).
7) Place 2-3 chicken thighs at a time in oil and fry for 3-4 minutes on each side until nicely browned.
8) Place chicken on baking sheet and bake for 15-20 minutes until internal temperature reaches 165 degrees F.
9) Rest for 5 minutes. Serve with your favorite side dishes and enjoy!
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