![]() Moving quickly add vegetable oil to the baking tray from the oven and lay your chicken thighs onto the tray.Ĭook thighs for 6-8 minutes, then using a spatula, carefully flip the chicken and cook for another 6-8 minutes. ![]() This will help give the frying effect as you cook your chicken. Preheat your oven to 400☏ (204☌), and place a baking sheet in the oven during the preheating process. Remove and drain on a wire rack and repeat with the rest of your chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165☏ (74☌). Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg.ĭrizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. In a large cast iron skillet heat vegetable oil to 350☏ (175☌) Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. ![]() Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out. Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap.
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