Directions 9 steps | 50 Minutes
Marinate the chicken. Place the chicken thighs in a large gallon-sized plastic zip-top bag.
Add the garlic powder, cayenne pepper, chili powder, dried oregano and milk into the plastic bag. Stir to combine. Seal the zip-top bag and marinate in the refrigerator for 1 hour.
Fill a heavy-bottomed pot with canola oil. Heat the canola oil to 350°F. While the canola oil is heating, dredge the chicken. In one bowl, place the all-purpose flour. In a second bowl, whisk four large eggs. In a third bowl, place the breadcrumbs. Coat a chicken thigh in the all-purpose flour and shake off the excess.
Dip the chicken thigh into the whisked eggs. Let the excess drip off.
Transfer the dipped chicken into the breadcrumbs and coat thoroughly. Repeat with the remaining chicken thighs.
Once the oil is heated, drop each of the dredged chicken thighs into the hot oil. Fry until golden brown and cooked through. Set aside.
Make the honey butter. In a medium saucepan on medium-high heat, add the honey and butter. Stir until the butter melts and is well combined with the honey.
Transfer the honey butter into a large bowl and add the fried chicken. Toss until the fried chicken is well coated in the honey butter.
Serve with brioche French toast for an amazing breakfast. Enjoy!
- This honey fried chicken pairs perfectly with brioche French toast. Drizzle the leftover honey butter on the brioche French toast.