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

• 1 Tbsp Cockadoodledoo! Fried Chicken Seasoning

• 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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