Ingredients

The following ingredients have 4 Servings
  • 8 boneless, skinless chicken thighs
  • 1/2 cup PB2 Powdered Peanut Butter
  • 1/2 cup Wondra Flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup grapeseed oil, for frying

Instruction

  • Place a cooling rack over a baking sheet and set aside.
  • Rinse the chicken thighs and dry with a paper towel. Set aside.
  • In a shallow bowl, combine the PB2, Wondra flour, salt and ground red pepper.
  • Heat the grapeseed oil in a heavy skillet over medium heat until it starts to ripple. Turn the heat down to medium low, and working with 1 or 2 thighs at a time, dredge them in the PB2 mixture to evenly coat then place in the hot oil. Cook for 4 minutes per side, then transfer to the cooling rack.
  • Continue with the remaining chicken. Let the chicken cook for 5 minutes before slicing and serving.