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¾ cup Grated Parmesan cheese ¼ tsp dried basil ¼ tsp garlic powder ¼ tsp oregano ½ tsp Chiplotle chili powder ¼ cup brown or Dijon mustard 2 Tbsp canola oil 6 chicken thighs (you may remove skin if desired)
How To Prepare:
Directions: 1. Preheat deep fryer to 360 °F (or heat 4 cups oil in a deep skillet to 360 °F) 2. In a small bowl whisk together mustard, oil, and spices. 3. Season the 4 thighs with pepper, then brush all over with the mustard and spice mixture. 4. Press the grated Parmesan cheese into all sides of the thighs. 5. Cook the thighs two or three at a time in the deep fryer for about 15 to 20 minutes until golden brown and juices run clear. An instant read thermometer should read 175 to 180 °F. Note: you can also use this recipe with boneless chicken breasts or pork chops but calorie count will be different; carb count should be the same.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 6
Positive aspects of the product (pros):
I changed the cooking method to oven.
I also made a mistake. I added the Parmesan to the mix!
I put the mix onto chicken breasts and also legs-result yummy!
Took some time to crisp up the topping but the chicken still was moist!
Hubbie liked it too.
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