Recipes Nugget Markets Signature Recipes
Pork Panko Fried Chicken Thighs
- Prep time
- 30 minutes PT30M
- Cook time
- 8–10 minutes PT10M
- Yield
- 6–8 servings
- Difficulty
Crispy and savory with the perfect crunch, these fried chicken thighs are great on their own or on top of a hot bowl of ramen.
Ingredients
- 8 chicken thighs
- 2 eggs
- 8 tablespoons rice flour
- 4 tablespoons cornstarch
- 4 tablespoons soy sauce
- ½ teaspoon baking powder
- 12 ounces pork panko
- Oil, for frying
Preparation
Place each chicken thigh skin-side down on a work surface. Debone by cutting through the flesh to expose the bone, then working the knife around the bone to scrape away the flesh. Grab the bone with your thumb and forefinger to remove from the thigh, using the knife to cut away any cartilage. Set deboned chicken thighs aside.
Mix together eggs, rice flour, cornstarch, soy sauce and baking powder in a work bowl. Add the chicken thighs and mix to coat evenly, then let marinate for 45 minutes.
Heat oil in fryer to 350°F.
Place pork panko in a shallow dish, then dredge each chicken thigh in pork panko, pressing to make sure it's well coated. Deep fry for 7–9 minutes, until chicken has reached an internal temperature of 165°F. Place fried chicken on rack to drain before serving.