Method

Prep

• Trim the chicken thighs
• Dry them with a paper towel
• Mix the flour and herbs and spices in a quarter sheet pan
• Whisk the eggs and hot sauces in a medium mixing bowl
• Line a baking tray with parchment or foil and top with a wire rack

Bread the chicken

• Dredge chicken thighs in flour
• Coat two times:
  • Dip in egg wash and make sure it covers all the flour
  • Dredge in flour
• Let rest on the tray in the fridge until ready to fry

Fry

• Add ~1cm of vegetable oil to a cast iron frying pan
• Bring (and maintain) oil temp to ~350°F
• Fry on each side until as brown as you like, ~5–7 minutes total
• Let cool on a clean wire rack lined with paper towel