Eggnog Fried Chicken
Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.Advertisement
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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
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).
Place fried chicken on cooling racks to drain over a baking sheet.
If you don't have enough oil to cover the chicken, you can flip the chicken half way through.
You can use the full chicken thigh, or cut it in half. I prefer to cut them in half because they are easier to fry and I just like the smaller pieces.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reynolds® parchment can be used for easier cleanup/removal from the pan.