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Southern Fried Chicken & Eggs
Let’s be honest, we all have made excuses to have golden, crispy fried chicken for any reason, any day, any time; why do you think we have chicken & biscuits? Chicken & waffles? Chicken pot pie? Okay, that sounds like a dessert but we all know it is far from that. Here’s an easy recipe to impress your friends with when you host the next brunch (or anytime, rather).
prep time: 30 min
cook time: 1 hour
equipment: deep fryer (optional)
Ingredients:
5lbs boneless, skinless chicken thighs
2 cups all purpose flour
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp ground ginger
1 tbsp ground mustard
1 tbsp ground coriander
1 1/2 tbsp salt
1 tsp black pepper
1 dozen eggs
1 tsp cayenne pepper
1/4 cup milk
sriracha mayo
chicken:
whisk flour, onion powder, garlic powder, ground ginger, ground mustard, ground coriander, paprika, pepper and salt in a bowl. In a second bowl, whisk 4 eggs and ground cayenne pepper. Using a meat mallet or heavy frying pan, flatten the chicken thigh cutlets. Dredge the thigh in the flour mixture, egg mixture, then in flour mixture again. Drop chicken in the deep fryer (at 375 degrees) or frying pan: the chicken will float in the deep fryer, if using a skillet 6-8 minutes each side with a core temperature of 165 degrees. Keep cooked thighs warm in the oven at 200 degrees until ready to plate.
eggs:
beat the remaining 8 eggs and milk in a bowl. Add a dash of salt and pepper to taste. Scramble at medium-high heat until well scrambled.
On a circular, white plate add a semicircular squirt of sriracha mayo. Place chicken on center of plate. Top carefully with scrambled eggs. Drizzle sriracha mayo on top. Garnish with green onion or parsley.
Michael Constantine
