Prep Time: 40 Minutes - 1 Hour
Cook Time: 30 minutes
Total Time: 1 Hour 10 Minutes - 1 Hour 30 Minutes
- 4 Chicken Thighs (Deboned)
- 4 Tablespoons of Loubier Gourmet Hot or Mild Chipotle Seasoning
- 2 Tablespoons of Loubier Gourmet Italian Topper
- 2 Eggs
- 1 Cup Panko Bread Crumbs
- ½ Cup of All-Purpose Flour
- Brioche Burger Buns
- Homemade Aioli (Click here for aioli recipes)
- Salt & Pepper
You might need to debone the chicken thighs if they did not come deboned. Check out this video if you need help deboning them.
In three separate bowls, whisk your eggs, add your All-Purpose Flour, and in the final bowl add your Panko Bread Crumbs.
Add 2 Tablespoons of Loubier Gourmet Hot or Mild Chipotle Seasoning to your All-Purpose Flour, and another 2 Tablespoons of your chipotle seasoning to your Panko Bread Crumbs. Then, add 2 Tablespoons of Loubier Gourmet Italian Topper to your Panko Bread crumbs. Lastly, add a pinch of salt and pepper to each, and mix them in their bowls.
Now it is time to cover the chicken thighs. Start by dipping your chicken into the seasoned All-Purpose Flour. Make sure it gets covered well. Then dip it into the egg bath, and finally into the seasoned Panko Bread Crumbs. You want to make sure it really gets covered in these bread crumbs. Once it's covered, lay the chicken down on a rack, press on the bread crumbs, and repeat these steps with the rest of the chicken thighs.
Before you fry them, you want to let them rest in the refrigerator for at least 30 minutes. This will ensure that the breadcrumbs bind with everything else so when you fry them, none of it will fall off.
While you wait you can preheat your vegetable oil to high heat (usually around 350-375 degrees F). If you do not have any vegetable oil, you want to use an oil that has a high smoking point like canola oil or coconut oil. Also, you’ll know your oil is hot enough when you can throw a grain of Panko into it and it sizzles and rises.
Now it is time to fry your chicken. Gently drop your breaded chicken thighs into the oil. Since the temperature will drop, I suggest you fill it with chicken but not to the point where it is overcrowded. Your chicken will be ready in 8-12 minutes, so flip them at 4-6 minutes. They’re ready once their internal temperature has reached 165 degrees F. You want to let them rest for at least 5 minutes after you take them out. Remember, they will continue to rise in temperature for those first couple minutes while resting.
Prepare your sandwich with whatever condiments you want. We chose to keep it simple and spread some of our homemade aiolis (check out our aioli recipes here) on our Brioche Buns and top the chicken off with pickles.