- 2 large eggs
- 2 tablespoons heavy whipping cream
- Prep Chicken: Cut each chicken thigh into 3 evenly sized pieces, trimming off excess fat if desired. If moist, pat dry with paper towels. Set aside.
- Bread Chicken: Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. See Note 9 for breading tips. Place breaded chicken pieces on prepared parchment paper as each chicken piece is breaded in turn.
|Makes 4 Servings|
|Amount Per Serving (3 fried chicken pieces):|
|Calories 380 (61% from fat)|
|Total Fat 26g||40%|
|Saturated Fat 6g||29%|
|Net Carb 2.5g|
|Total Carb 5g||2%|
|Dietary Fiber 2.5g||9%|