by Jennifer Burns, Dan’s Market
- 1 pound chicken thighs, rinsed and dried
- 1/2 teaspoon cayenne pepper
- 2 eggs
- 4 tablespoons wing sauce (such as Frank’s Hot Sauce)
- 1 cup milk or buttermilk
- 1/2 cup flour
- 1/2 cup corn meal
- 2 tablespoons canola oil
- Salt and Pepper
Coat chicken thighs with cayenne pepper, salt and pepper. In a small dish, whisk together the eggs and 1 1/2 tablespoons of the hot sauce. In a separate dish, mix together the flour, corn meal, salt and pepper. Dip the chicken thighs in the egg mixture, and then in the flour and corn meal mixture. Repeat the procedure one more time so that each tender has been dipped in the egg and then the flour mixture two times. Heat the oil over medium high heat in a large skillet. Place the thighs in the pan, and cook 6-7 minutes on each side or until the chicken is cooked all the way through. Place the chicken on paper towels, then in a bowl. Toss with the remaining hot sauce. Serve with the ranch dressing.
Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons cider vinegar
- 1 teaspoon chives
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and Pepper, to taste
In a large bowl, whisk together the mayonnaise, sour cream, chives, dill, garlic powder, onion powder, salt and pepper. For the best flavor, refrigerate for at least an hour before serving.
Note: Add carrots and celery sticks when serving for a nice compliment.
