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YIELDS:

4 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 15 mins
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ingredients

3 boneless, skinless chicken thighs, all visible fat removed and the chicken dried with paper towel, cut into 1- to 1 1/2-inch nuggets

2 Tbsp. Wondra flour

1/2 Tsp. salt

1/2 Tsp. freshly ground black pepper

2 Tbsp. olive oil

1 Tbsp. chopped garlic

3 Tbsp. chopped fresh parsley leaves

1 Tbsp. unsalted butter

1 medium lemon, quartered

DIRECTIONS

1.  Make sure the chicken cubes are dried with paper towels (it helps them get real crispy) and place them in a medium bowl.  Toss the chicken with the flour, salt, and pepper.   Heat the oil in a large nonstick skillet over high heat until very hot but not smoking.   Add the chicken cubes so they aren’t touching and cook, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.
2. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
3. Serve with wedges of lemon and serve it right away so it stays nice and crispy.
NOTE:  I love fried chicken but rarely eat it any more (hard to justify all that flour, breading and deep frying).  I definitely keep that for one of my splurge meals.  I love chicken thighs – they are juicy, hard to overcook and just have way more flavor than chicken breasts.  To get the best of both worlds, I can use chicken thighs  (skin and all visible fat removed) and get a real crispy bite.  The two musts in this recipe are a) Wondra flour and b) lemon.  Believe me when I tell you, Wondra is better than all purpose flour.  It creates this light crust and you only need a couple of tablespoons vs. a heavy flour based batter.  The lemon cuts through the fat in this recipe and just adds the perfect finishing touch.  This is in my regular rotation.  You may never cook chicken any other way again.

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