Country Fried Chicken Thighs
5-6 medium boneless chicken thighs
2 cup flour
1 tbsp salt
1 tbsp fresh ground pepper
1/4 cup milk
1 tsp Sriracha or hot sauce, if desired
oil for frying
Heat enough oil to cover bottom of fry pan over medium-high heat until it reaches 375 F.
Rinse chicken and pat dry
In plate or bowl, combine flour, salt, pepper and any seasonings you like.
In a separate plate or bowl, stir together eggs, milk and Sriraccha
Dredge chicken in flour mixture, shaking off excess.
Dip in egg mixture then back into flour.
Fry about 7 minutes per side or until cooked through and juices run clear.
Remove from oil and drain on rack.
Pour all by a couple tablespoons oil from the pan. Over medium heat, whisk in two tablespoons flour and cook until the flour is golden, about 1 minute. Stir in 1 cup milk and cook until gravy thickens, about 5 minutes. Season with salt and pepper and serve with the chicken.