Quick weeknight dinner. I doubled the flour mixture but not the salt; it came out without enough salt! I ate mine with ranch dressing. We liked it! Oh yeah, another thing - our chicken was boneless as well, so it had quite a bit of surface area and it wasn't as thick, so in 20 min it was quite ready... I took the first batch out after 16 min and finished it in a 350 degree oven turned down to 250. The chicken was done; we like our chicken well done!
Great recipe! The chicken cooked faster than anticipated (definitely less than 20 mins) so if you want yours to be as juicy as mine was, make sure you do not over cook. Just make sure you season the meat before coating with batter for more flavor. I used skinless chicken thighs the first time and chicken tenderloins the second. Thanks for the recipe.
Overall a good recipe. Mine got a little on the dry side after 20 minutes but other than that I have no complaints. I really liked the flavor of the corn oil in this.
Turned out great but 20 minutes is a tad too long for boneless, skinless chicken thighs. More like 15 minutes. I did as most everyone else & doubled all ingredients as I didn’t think a half cup of flour would go very far. I dropped them in flour first, then egg & then in the bag of flour. They had a great crust. Don’t turn too much or you’ll lose the tasty crust!! Family was pleased!!!
I use this recipe but spray thighs with canola oil and air fry. Super fast and really good flavor. Made no substitutions or additions to the ingredients.
I used 6 skinless drumsticks. Only 1 tsp salt used instead of 2. I used ex virgin oil to fry it in, came out golden brown, delicious fried chkn
This recipe is a great find and so easy! Didn't think skinless thighs could replicate fried chicken so well. Will now add it to my regular dinner entree rotation library.
Good recipe and a nice change from baked, grilled, and roasted chicken!
I made with both skinless and skin on and both were exceptional!!!
