Boneless chicken thighs are so versatile that I find myself using them in all kinds of recipes. Today's recipe is from COOKING LIGHT and is simple and delicious.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
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