Boneless, Skinless, Fried Chicken

2-IMG_8734My family proclaimed this “comfort food”.  Never big into fried foods in our family, nevertheless every now and we all get a hankerin’ for something that hails back to our Southern roots!Fried Chicken Thighs

For this recipe, we chose fresh boneless, skinless chicken thighs.  Leaving the fat on helps keep them tender and juicy!

Using Bobby Flay’s style frying as our inspiration, we washed and patted dry the chicken thighs.

Next, we made a rub with some of our favorite spices (Grill Mate’s Montreal Steak Seasoning, cumin, paprika, chili pepper, dried mustard) and rubbed it into the thighs.

In a large fry pan, we put about a cup of refined coconut oil.  Our pan was large enough to do about four thighs at a time.  Once oil is good and hot (medium on stove setting), put chicken in the pan and cover for about 6-7 minutes.  Have a look at it, turn the pieces over, and cook for another 6-7 minutes.

We drained on paper towels on a platter on our warming spot.  Served with baked gluten free seasoned fries, peas n’ carrots, and barbeque sauce for dipping!

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