Eggnog Fried Chicken recipe
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Ingredients
- 10 boneless chicken thighs 1 quart eggnog 2 cups panko bread crumbs 2 cups all-purpose flour 1 clove garlic, minced 1 teaspoon chicken bouillon 1 teaspoon baking soda 1 teaspoon garlic salt 1 teaspoon Italian seasoning ½ teaspoon dried thyme ½ teaspoon ground smoked paprika ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg oil for frying
Nutrition Info
- 535.3 caloriescarbohydrate: 55.2 gcholesterol: 130.9 mgfat: 25.6 gfiber: 1.1 gprotein: 25.3 gsaturatedFat: 8.7 gservingSize: -sodium: 691.2 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Eggnog Fried Chicken
Directions
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Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place fried chicken on cooling racks to drain over a baking sheet.