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root
Senior Member

Posts: 330
Registered:
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]

      

SubjectPosterDate
  Thai Fried Chicken  rootFri, 12 June 2009 16:20
  Re: Thai Fried Chicken tessarThu, 09 July 2009 13:12
  Re: Thai Fried Chicken JennTue, 15 September 2009 16:39
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