6 bone-in, skin on chicken thighs
3 eggs
1/2 c or so flour
1 cup or so Panko bread crumbs
Rotisserie chicken seasoning - or something similar
salt and pepper
Vegetable oil or Peanut oil
To prepare the thighs, trim the excess fat from the thighs, but leave the main covering on. Season both sides with salt and pepper. On one plate, put the flour with a tablespoon or so of the chicken seasoning and mix. One a second plate, crack the eggs and whip with a fork. On a third plate, pour the Panko.
In a large deep skillet, pour half an inch (or enough to go halfway up the chicken) of oil and get it going over high heat. Use a thermometer to check that the oil is around 375. The temperature will drop when you add the chicken. If the oil gets too hot while you are preparing the chicken, turn the heat off. Just make sure that it is back up to temp when you add the chicken in. This allows a crust to form, which will prevent grease from soaking into the chicken and give you a super crunchy crust.
Dredge the chicken in the flour, then egg, then flour, then egg, then Panko. The flour helps the egg stick, which then helps the Panko stick. I do a double dip to get a thick crunchy crust. Gently place the thighs into the hot oil. Don't crowd the pan - I cooked mine in two batches. Cook until a deep golden color on one side - about 8 min - and then carefully flip. Continue cooking until a thermometer inserted in the thick part away from the bone reads 140. Remove the thighs to paper towels to drain. They will continue cooking while they rest - I let the first batch rest while I cooked the second, and they were perfect - clear juices, hot inside and crispy on the outside.
I served this with a simple salad of mache mix, cherry tomatoes and cucumbers with lemon basil vinaigrette. Delicious!
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