![]() ![]() I get it, some people prefer chicken breasts over thighs. Seal it tight and let it marinate overnight or for up to 24 hours.ĬAN I USE CHICKEN BREASTS INSTEAD OF THIGHS? ![]() Add half of this spice mix to a gallon-sized ziplock bag with the buttermilk and the chicken thighs. Trust me, you don’t want to skip this step! Start by mixing the paprika, garlic powder, onion powder, chili powder, dried thyme, salt, pepper, and cayenne pepper (the cayenne is optional but adds a nice kick). STEP ONE: You’ll need to give yourself some advance notice to marinate this chicken. If you like a little heat, add cayenne pepper and finish it with good ol’ salt and pepper.ĭredge: Make a dredge with eggs and milk to help coat the chicken thighs.Ĭoating: This coating consists of the same homemade spice blend, traditional bread crumbs, and flour. Grab the paprika, garlic powder, onion powder, chili powder, and dried thyme. Spices: To flavor this chicken, you’ll need a mix of several different spices from your cupboard. The chicken will marinate overnight with buttermilk and a homemade spice blend. Serve with gravy or dipping sauce, if desired.Chicken: You’ll want to use 2 pounds of bone-in skin-on chicken thighs.Allow to rest 10 minutes before serving.Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.Chicken livers are done when firm, golden brown and crispy. Cook 3-4 minutes per side, turning occasionally.When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.You can do all of the dredging and set aside on a sheet of parchment paper. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |