Eggnog Fried Chicken

Method6 steps

1. 1

   Step 1: Place chicken (10) in resealable plastic bag, coat with eggnog (4 cups), and refrigerate, 1 to 3 hours.

   Marinate chicken refrigerated 1–3 hours · 180 minUses 10 boneless chicken thighs · 4 cups eggnog (1 US quart)

2. 2

   Step 2: Mix together panko, flour (2 cups), garlic (1 clove), chicken bouillon (1 teaspoon), baking soda (1 teaspoon), garlic salt (1 teaspoon), Italian seasoning (1 teaspoon), dried thyme (½ teaspoon), paprika, ground cinnamon (¼ teaspoon), and ground nutmeg (⅛ teaspoon) in a bowl for the breading mixture.

   Uses 2 cups panko bread crumbs · 2 cups all-purpose flour · 1 clove garlic, minced · 1 teaspoon chicken bouillon · 1 teaspoon baking soda · 1 teaspoon garlic salt · 1 teaspoon Italian seasoning · ½ teaspoon dried thyme

3. 3

   Step 3: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

   Uses oil for frying

4. 4

   Step 4: Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.

   Uses Eggnog-marinated chicken thighs · Seasoned panko-and-flour coating

5. 5

   Step 5: Fry the breaded chicken in batches until golden, starting to check after about 3 to 5 minutes. Continue cooking as needed until a food thermometer in the thickest part of each thigh reads at least 165°F (74°C).

   Fry chicken · 5 minUses Breaded chicken thighs · Hot frying oil

6. 6

   Step 6: Place fried chicken on cooling racks to drain over a baking sheet.

   Uses Fully cooked fried chicken