- 1 Tablespoon lemon juice
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 pound chicken thighs boneless and skinless
- 1 large egg
- 1 1/2 Tablespoons milk I used organic 2%
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 Tablespoon bread crumbs panko works too
- 1 Tablespoon crushed oats
- 2 small pinches salt
- 1/4 cup extra virgin olive oil
In a bowl combine 1 Tablespoon lemon juice, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
Add chicken thighs to the mixed ingredients, let it stand 30 minutes.
In a separate bowl whisk 1 large egg with 1 1/2 Tablespoons of milk. Set aside.
In a shallow plate or bowl stir together 1 cup flour, 1 teaspoon garlic powder, 1 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 1 Tablespoon bread crumbs, 1 Tablespoon crushed oats, and 2 pinches of salt. Mix well.
In a pan heat up 1/4 cup of oil (more or less depending on your pan size, oil should be 1/2 an inch.)
Take a piece of chicken, add to the flour mixture, and dredge the chicken.
Dip in egg mixture. Then back into the flour mixture.
Shake off excess flour. Put in heated oil.
Repeat with all the chicken pieces.
Fry chicken until it turns golden brown, then gently flip it over and fry the other side.
Place on a paper towel to drain excess oil.
* Serve Fresh!
Calories: 349kcal | Carbohydrates: 19g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 409mg | Potassium: 193mg | Fiber: 1g | Vitamin A: 4.6% | Vitamin C: 1.2% | Calcium: 2.2% | Iron: 10.1%