Eggnog Fried Chicken

I had some extra eggnog and was trying to figure out what to do with it. I decided to use it for chicken and everyone was a little skeptical, but after tasting it they all thought it was amazing. You can taste the eggnog, but it's subtle. I was cooking for some people who disliked eggnog and they still loved this recipe!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 535 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 teaspoon garlic salt
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• 1 teaspoon Italian seasoning
• oil for frying
• 2 cups panko bread crumbs
• ½ teaspoon ground smoked paprika
• 1 quart eggnog
• 10 boneless chicken thighs
• 1 teaspoon chicken bouillon

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.

Step 3

Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.

Step 4

Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.

Step 5

Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Place fried chicken on cooling racks to drain over a baking sheet.