Recipe: Breaded chicken thighs I Pan fried in the RATIONAL SelfCookingCenter

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor with fewer calories, while mozzarella is more affordable.

Preheat cooking oil in a large skillet over medium heat until shimmering.

Prepare three shallow bowls: one with flour, one with beaten egg, and one with a mixture of bread crumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.

Dredge each chicken thigh in flour, shaking off excess.

Dip the floured chicken thigh into the beaten egg, allowing excess to drip off.

Coat the chicken thigh in the bread crumb mixture, pressing to adhere evenly.

Place the coated chicken thighs in the hot oil, cooking in batches if necessary.

Fry the chicken thighs for 5-7 minutes on each side, or until golden brown and cooked through.

Use a meat thermometer to check that the internal temperature reaches 165°F.

Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens