| Servings |
servings
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Ingredients
- 1 cup Flour
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1/2 teaspoon Thyme
- 1/2 cup Milk
- 1 Egg
- 12 Chicken Thighs
- Vegetable Oil for deep frying
Ingredients
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Instructions
- Mix first five ingredients in large bowl. Whisk milk and egg in another large bowl. Dredge chicken in flour mixture, shaking off excess. Dip in milk mixture, allowing excess to drip into bowl. Dredge in flour mixture again.
- Heat 2" of oil in heavy large skillet to 360°. Fry chicken in batches (do not crowd) until cooked through and coating is golden brown, about 20 minutes for white meat and 25 minutes for dark. Remove using tongs. Drain chicken on paper towels. Serve hot or at room temperature.
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