Pan-Fried Boneless Chicken Thighs Recipe
Crumb coated pan fried chicken thighs with dry spices. You can serve these with grilled vegetables or as a side-dish.
Ingredients
- 6 Boneless Chicken Thighs
- Oil for Frying
- ½ cup Bread crumbs
For the Marinade
- 1 tbsp Paprika Powder
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Italian Seasonings
- Salt to taste
For the Grilled Vegetables
- 100 grams Vegetables of your choice, carrots, french beans, broccoli, etc.
- 1 tsp Butter
- ½ tsp Garlic Powder
- ½ tsp Pepper Powder
Instructions
- Wash the chicken thighs and pat them dry with a kitchen towel.
- Make a dry spice rub by mixing equal quantities of Paprika, Garlic Powder Onion Powder, and Mixed herbs of your choice. Add salt to taste. Sprinkle this evenly all over the chicken thighs and coat them evenly.
- Beat one whole egg with a tablespoon of water and pour over the chicken and the marinade. Allow this to rest in the refrigerator for at least 30 minutes to an hour.
- While the chicken thighs are resting in the refrigerator, prep the bread crumbs by adding a tablespoon of the spice mix into the crumbs and combine well.
- Now get the chicken thighs out of the refrigerator and dip them into the bread crumbs. Let the chicken thighs coat evenly with the bread crumbs and place them in the refrigerator once again for 20 to 30 minutes.
- Heat 2 to 3 tbsp of oil into a pan or skillet and pan-fry the chicken thighs for 5 to 6 minutes on one side. Flip over and fry for 4 to 5 minutes on medium heat or until the chicken thighs turn golden all over.
Notes
- Marination time or resting time can be adjusted to suit you.
- Cooking time for chicken thighs with bone on will vary.
- Use herbs and spices to suit your taste.
- Do not over fry the chicken thighs