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All Recipes » Poultry Recipes » Thai Fried Chicken () 2 Vote(s)
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Senior Member

Posts: 330
February 2004

Thai Fried Chicken Fri, 12 June 2009 16:20
1/2 cup honey mustard
1/2 cup sweet chili sauce
2 eggs, beaten
sea salt to taste
12 chicken drumsticks
4 cups panko bread crumbs
4 cups vegetable oil for frying

Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.

To Freeze: Freeze in freezer safe container, chicken in marinade and bread crumbs separate.

To Reheat: Defrost. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.

[Updated on: Fri, 12 June 2009 16:21]

Senior Member

Posts: 213
February 2004

  Re: Thai Fried Chicken Thu, 09 July 2009 13:12
Yum, I really liked this one. I didn't fry it first, just baked it with the breading and it was still really good.
Senior Member

Posts: 337
February 2004

Re: Thai Fried Chicken Tue, 15 September 2009 16:39
This was ok. Wasn't much of a fan of the honey mustard flavor.
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