Don’t get my wrong, this recipe is not good for you. The Oat Bran adds a nice nutty crunch to the crust while sneaking in some much needed fiber to help your body get rid of all that delicious fried chicken fat. When I cook fried chicken, All I want to eat are thighs, so I buy the thigh only packs. You can cook whatever pieces you want. Just make sure you give ample cooking time to the larger pieces.
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup oat bran
1 Tbsp Kosher or sea salt
1 Tbsp freshly ground pepper
2 eggs
1/4 cup milk
8-12 chicken thighs
1 cup of sunflower or canola oil
Heat two skillets with about a 1/2 inch of oil to medium heat.
In a large, wide bowl or plate, combine flours, bran, salt, and pepper
In a small bowl or pie plate, whisk together eggs and milk
Dip each chicken thigh in the egg wash, then roll around in the flour mixture. Shake the excess off and gently place in the skillet. Repeat with all your chicken pieces. Your fingers are going to get all goopy, this is the fun part of making friend chicken. I find it is easier to use just one hand to dip and flour your chicken, that way you still have one hand free.
Cook your pieces until very brown on one side, then gently turn with tongs and brown the other side. The right temperature is key here. You want your pieces to obtain a nice deep golden brown, but they will need to cook for about 30 minutes in order to be done all the way through. Starting off a little hot, then lowering your temperature to a medium-low is your best bet. You can always turn up the heat in the last couple of minutes to deepen the brown. Make sure you check at least one pieces with a knife to make sure the meat next to the bone is done. Fried chicken always takes me longer than I think it’s going to. I always try to pull it out when it’s still raw. Here is your chance to learn from my mistakes. Slow and steady wins the race.