Fried Chicken Thighs with Raspberry Sauce recipe
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Ingredients
- 1 (12 ounce) jar red raspberry preserves 2 tablespoons Worcestershire sauce 1 teaspoon red pepper flakes 1 teaspoon garlic powder 1 teaspoon onion powder ¾ cup cornstarch 3 large eggs ½ teaspoon salt 1 pound boneless chicken thighs, cut into 1-inch pieces vegetable oil for frying
Nutrition Info
- 593.6 caloriescarbohydrate: 80.7 gcholesterol: 217 mgfat: 18.5 gfiber: 0.5 gprotein: 26.5 gsaturatedFat: 4.2 gservingSize: -sodium: 501.5 mgsugar: 52 gtransFat: : -unsaturatedFat: : -
Directions Fried Chicken Thighs with Raspberry Sauce
Directions
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Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.