Eggnog Fried Chicken

14 ingredients
6 steps

Ingredients

  • 10 boneless chicken thighs
  • 1 quart eggnog
  • 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • oil for frying

Directions

  1. 1
    Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
  2. 2
    Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
  3. 3
    Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4
    Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
  5. 5
    Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6
    Place fried chicken on cooling racks to drain over a baking sheet.

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