Boneless/Skinless Fried Chicken
Carla Hall from the CHEW
- 2 pound boneless and skinless chicken thighs
- salt and pepper to taste
- 1 1/2 Cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/3 Cup peanut oil
- 1/2 teaspoon salt
Rub chicken with salt and pepper. In a paper bag or re-sealable bag, mix flour and spices. In small batches, place chicken in flour mixture and shake until coated. Repeat until all the chicken has been floured.
Fill the cast iron skillet up two inches and heat oil to 365°F. The oil is ready when a little bit is flour is dropped in, and the flour bubbles. Carefully place chicken in hot oil. Do not crowd pan. Cover and cook the chicken until it's brown on one side, then turn over to brown on the other side with the pan covered.