Description
Because sometimes you need fried chicken in a hurry.
Ingredients
- FOR THE CHICKEN:
- 2 cups Buttermilk
- 1 whole Egg, Whisked
- 1 teaspoon Tabasco
- 1-½ pound Boneless, Skinless Chicken Thighs
- 2-½ cups All-puropse Flour
- ¼ teaspoons Cayenne Pepper
- Salt And Pepper, to taste
- 3 Tablespoons Vegetable Oil
- FOR THE SAUCE:
- 2 Tablespoons Honey
- 1 teaspoon Tabasco
Preparation
Preheat oven to 425ºF.
For the skillet-fried chicken:
In a large bowl, combine buttermilk, egg, Tabasco, and salt and pepper. Place chicken thighs into the bowl and let it sit for a minute or two. In another bowl, combine flour, cayenne, and salt and pepper.
Add the vegetable oil to a 10-inch cast iron skillet. Heat to medium-high. Next, take a piece of the chicken and dredge it into the flour, shaking off any extras. Place chicken in skillet. Repeat with remaining pieces. Cook chicken for about 5 minutes on the first side. Flip and place skillet into oven for about 10 to 12 minutes. Once cooked, remove skillet from oven and let cook slightly before covering with sauce.
For the Tabasco-honey sauce:
In a bowl, combine Tabasco and honey until smooth.
Recipe adapted from Cooking Light Magazine.
