|Panéed Mustard Chicken Thighs with Tossed Salad|
When I was a kid, I was obsessed with fried chicken. Obsessed being the operative word. In fact, my obsession was so persistent that once, when my grandfather took the family out to dinner at an all you can eat buffet, I smuggled two perfectly fried chicken breasts out of the door by sticking them in my shirt and zipping up my jacket.
Should I even admit this here? Is there any statute of limitations on fried chicken theft? Could I still be prosecuted? Hopefully, I’m in the clear on this one.
I’ve told this story to a few people and each and every one of them looked at me like I was just a bit off my rocker. Everyone, that is, except Mr. B, who understands the unequivocal power of fried chicken. In the South, however, particularly in New Orleans, there are two differences to be had when talking about fried chicken. The first is made up of whole pieces of chicken, coated in flour, or battered, then deep fried. The second is known as panéed, which simply means coated in bread crumbs and fried. In New Orleans, favorite panéed meats include chicken, pork and veal and are all very common menu items, not only in restaurants, but at home.
Mr. B and I both love panéed chicken thighs, so whenever they’re on our menu, we’re happy campers. I use mustard, Creole seasoning and Panko™ bread crumbs; they’re simple to prepare and hearty enough to serve with just a simple salad.
Panéed Mustard Chicken Thighs
8 boneless, skinless chicken thighs, pounded flat
2 cups Panko™bread crumbs
2 large eggs
1/2 cup milk
1/4 cup Dijon mustard
1 teaspoon hot sauce
2 teaspoons Creole seasoning, or a mix of red, black and white pepper
Lemon wedges for serving
Mixed green salad, lightly dressed
1. In a shallow pie plate, mix together eggs, milk, mustard, hot sauce and Creole seasoning.
2. Put about 1 cup of flour into a zip bag and add chicken thighs, one at a time. Shake bag until thigh is covered in flour, then immediately place in egg wash to cover; repeat until all chicken thighs are floured and washed and in the egg wash.
3. One at a time, dredge chicken thighs in the Panko™, pushing the bread crumbs to completely cover the meat; set aside on waxed paper.
4. Bring an inch of Canola oil to 350º in a large skillet.
5. Gently place each chicken thigh into the hot oil and fry over medium high heat, turning once, until brown on both sides.
6. Transfer fried chicken thighs to a wire rack set over a sheet pan and keep warm in the oven until all the thighs are fried.
7. Serve with lemon wedges and lightly dressed greens.