Here's a recipe from Spiceology that utilizes their Nashville Hot Spice Blend and a Made In Frying Pan (
By: Chefs Justin and Adam of Spiceology's Off the Line
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
2 lbs boneless chicken thighs
1 ½ cups all-purpose flour
½ cup Spiceology Nashville Hot Spice Blend
1 small bag Hot Cheetos (crushed/blended)
2 cups panko bread crumbs
1-2 cups frying oil or shortening
3 round cake pans, pie tins, bowls, or deep plates
12” Made In Frying Pan
Get out three containers large enough to “dip” a chicken thigh in.
In one bowl, mix together the flour and Spiceology Nashville Hot Spice Blend.
In the second bowl, whip the eggs.
Blend or crush the Cheetos and mix together with the panko bread crumbs in the last bowl.
One piece of chicken at a time, coat the chicken in Spiceology Nashville Hot seasoned flour, then the whipped egg, then the Cheetos/panko mix and place aside until you finish coating all the chicken.
In your Made In Frying Pan, add about a cup of oil. Oil should be about ½ inch deep.
Heat oil to 350 degrees, or bring to medium-high heat.
Add one piece of chicken at a time to the hot oil, gently placing it in the oil away from you to avoid oil splatter. Don’t overcrowd the pan! It might take a couple of rounds to fry everything.
After 4-5 minutes, carefully turn the chicken and cook for another 4-5 minutes until the internal temperature is 165 degrees. Remove chicken from oil and let it rest on a cooling rack or paper towel until ready to serve.
PRO TIP: The reason behind the three-step process is that flour sticks to protein, egg sticks to flour and panko sticks to egg. This will work with any protein.
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