Boneless Fried Chicken Thighs with Blueberry Sauce!!!
Total Steps
5
Ingredients
26
Tools Needed
9
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Living the GourmetIngredients
- dash cumin
- dash hot curry powder
- dash ground cloves
- dash nutmeg
- dash cinnamon
- 2 inch piece fresh ginger
- 1 large jalapeño
- 1 lime zest
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon flour
- water
- 1 cup sugar
- 24 ounces frozen blueberries
- 1 teaspoon ground cumin
- 1 teaspoon hot curry powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- vegetable oil
- 2 cups seasoned flour
- 2 eggs
- 1 cup unseasoned flour
- 12 boneless chicken thighs
Instructions
Step 1
Prepare three shallow dishes: one with unseasoned flour, one with the egg wash (beaten eggs with a splash of water), and one with seasoned flour. Dip each chicken thigh first in the unseasoned flour, then in the egg wash, and finally in the seasoned flour.
Step 2
Heat a large frying pan with about ½ inch of vegetable oil. Place the breaded chicken thighs in the hot oil, turning once, until golden brown and cooked through. Remove and place on a plate lined with a paper towel to absorb any excess oil.
Step 3
In a small saucepot, combine the water, sugar, 1 tablespoon flour, lemon juice, hot sauce, and frozen blueberries. Simmer on low heat for a few minutes to slightly thicken.
Step 4
Remove the sauce from heat and stir in the chopped jalapeño, grated fresh ginger, lime zest, 1 teaspoon ground cumin, 1 teaspoon hot curry powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon salt, and 1 teaspoon brown sugar.
Step 5
Let the blueberry sauce sit to allow the flavors to meld. Serve warm with the fried chicken thighs.