Savory Pan-Fried Chicken with Hot Sauce

Earlier this week we had Buffalo Cauliflower.  I had seen this recipe a few times, and decided we should have it to use more of the Wing Sauce.  D said ok.

I won't go as far to say its texture is like the fried chicken you'd get at a place like Popeye's, but it was good.  The sauce on top felt kind of indulgent even though Wing Sauce (from Frank's) has no calories.

D said it was easy to make.  So we'll have again.  We had with Oven-Roasted Cauliflower with Garlic, Olive Oil, and Lemon.

Savory Pan-Fried Chicken with Hot Sauce

Photo by ALB

This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Yield: Serves 4 (serving size: 2 thighs)
Hands-on: 20 Minutes
Total: 20 Minutes

Ingredients
8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 1/2 tablespoons canola oil
1 1/2 tablespoons hot sauce (used Frank's Wing Sauce)

Preparation
1. Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a 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 remaining 1/4 teaspoon salt; top with hot sauce.

Nutritional Information
Calories: 312; Fat: 13.6g; Saturated fat: 2.6g; Monounsaturated fat: 6.2g; Polyunsaturated fat: 3.4g; Protein: 35.8g; Carbohydrate: 9.6g; Fiber: 0.7g; Cholesterol: 208mg; Iron: 2.3mg; Sodium: 444mg; Calcium: 30mg

Cooking Light JANUARY 2014