OK, confession time: I got this recipe from Smitten Kitchen. I love Deb and her quirky stories and how she takes beeeeeeeeeauuuutiful photos of everything she makes. But, in the absence of (a)An expensive camera and (b)A lot of time to edit/retake/learn about how to take great pictures, you will have to live with these sorry ones. But maybe her chicken recipe will make it up to you? And if you decide to click on her link above, make sure you type "Devil's Chicken Thighs" into the search engine, make it for your family/friends, and prepare to receive lots of compliments, commendations, and requests for the recipe.
Panko Fried Chicken
Wash, dry, & pound your chicken until thin. Set out three shallow bowls or rimmed plates: one for flour, one for 2 beaten eggs, one for Panko Bread Crumbs--Seriously, the best bread crumbs for breading! Dredge your chicken in each, then either put them right into the hot oil or pile them up high on a cookie sheet and pop 'em in your fridge until you're ready to cook 'em. Make sure you make nice, neat rows, cuz it'll cook better. Just kidding--like I said, I pile it.
I like to use a little Grape Seed Oil to shallow-fry them in, it has a very high smoke point and EVOO is too heavy for this. These cook very fast (remember how you pounded them?), like 3 minutes or less per side.
Dig in--Jon and I pop them on a salad, that way we don't feel like we're going to have a heart attack right away after (We can only speak for tonight, folks). Speaking of salad...
This Ranch is yum. You'll want to eat it with a spoon...or ladle it out that way, at least.
E's Favorite Ranch1 C Mayo (appx--I never measure this, so I'm just guessing)
4 Tbsp Red Wine Vinegar
1 Tbsp Honey
1/2 tsp dried Dill
1 Tbsp Dijon Mustard
2 Minced Garlic Cloves
1/4-1/2 tsp Smoked Paprika
1/2 tsp dried Oregano
1/2 tsp Garlic Salt
Salt and Pepper to taste
Whisk all ingredients in your bowl--if it's too thick, add a Tbsp or so more of vinegar. If it's too tart, add a tad of Buttermilk.