Fried chicken thighs served with a side of spinach sautéed in garlic and oil
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, Garlic, spinach
Servings: 2servings
Calories: 450kcal
Author: Tom Papia
Cost: $$
Ingredients
4boneless chicken thighs
16oz.baby spinach
2clovesof garlic sliced
2eggs
½cupbread crumbs
¼cupcanola oil
2tbsp.extra virgin olive oil
½tsp.salt
½tsp.onion powder
½tsp.garlic powder
¼tsp.black pepper
Instructions
Preparing the Chicken:
In a mixing bowl add the breadcrumbs, onion powder, and garlic powder and mix well. In another mixing bowl add in the eggs and whisk to form an egg wash.
Next, dredge the cutlets in the egg, then breadcrumbs, until all chicken thighs are coated.
Cooking the Chicken:
Place a large skillet on high heat and add in the canola oil. When the oil is hot, add the chicken to the skillet and fry on both sides until golden brown in color (3-4 minutes each side), ensuring not to crowd the skillet.
Remove chicken from the skillet and set aside. Repeat this process until all of the chicken is cooked. Clean the skillet and return to the stove top.
Preparing the Spinach:
In the same large skillet add the extra virgin olive oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
Next, add the spinach and sauté for 2 minutes, mixing occasionally.
To Serve:
Place the chicken with spinach on a large serving dish and serve with a side of roasted potatoes or rice.
Notes
Invent Your Recipe:Chicken thighs breaded and fried in oil is really good, and also not the healthiest. I have made this recipe with out breading the chicken thighs, and just sautéing them with a little extra virgin olive oil. I have also baked the chicken thighs and then added the spinach on the side. Whichever method you prefer, the chicken paired with the spinach will be delicious.If you are not a fan of spinach, I have made this recipe with all kinds of vegetables. I have used broccoli rabe, green beans, asparagus, Brussel sprouts, zucchini, broccoli, and the list goes on and on. Pick a vegetable, add some garlic, and sauté in oil. Delicious.