Eggnog Fried Chicken ​
Servings: 5
Ingredients
  • 5 boneless chicken thighs
  • 2 cups eggnog
  • 1 cup panko bread crumbs
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon chicken bouillon
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground smoked paprika
  • 1/8 teaspoon ground cinnamon
  • teaspoon ⅛  ground nutmeg
  • oil for frying
Directions
Step 1 Place chicken in a resealable plastic bag, coat with eggnog, and refrigerate 1 to 3 hours.
Step 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.
Step 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 4 Remove chicken from eggnog mixture and gently press each piece into the breading mixture to coat, shaking off excess. Discard the eggnog.
Step 5 Fry chicken until golden brown, about three to five minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6 Place fried chicken on cooling racks to drain over a baking sheet.