Recipe Station

Here's everything you need for this spicy, flavorful dish. We recommend frying just a few pieces of chicken at a time to keep the temperature of the oil constant.

Ingredients To Gather:

• Coconut oil
• 1 cup roasted peanuts
• 1 cup panko (gluten free breadcrumbs, if needed)
• ½ cup flour (gluten-free, if needed)
• 1 large egg
• 4 chicken drumsticks
• 4 bone-in chicken thighs (skin on or off, your choice)

For The Tangy  Thai Honey Butter:

• ½ cup honey
• 1 tablespoon butter
• 2 teaspoons soy sauce (gluten-free, if needed)
• 2 teaspoons red curry paste
• 1 teaspoon fish sauce
• 1 teaspoon finely grated ginger
• 1 garlic clove, very finely minced

Directions To Follow:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. Add 2 inches of coconut oil to a medium sized, high-sided pot and attach a candy thermometer to the side. Heat the oil over medium-high heat until the oil reaches 300 degrees Fahrenheit. Lower the heat to medium and let oil rise to 350 degrees.
3. While the oil is heating, prepare the chicken. Pulse the peanuts in your food processor until they are coarsely chopped. There will be some that are finely ground and other pieces that are coarse. Add the chopped peanuts to a large bowl, add the panko and mix together. Add the flour to a medium sized bowl. Whisk the egg with a splash of water in another medium sized bowl.
4. Keeping one hand for the wet ingredients (flour and peanuts) and the other for the dry (egg), dip the chicken first in the flour, second in the egg and third in the peanuts. Press the peanuts firmly into the chicken so that they stick. Once the chicken is coated, place it on the prepared baking sheet.

This recipe serves 4, and we can guarantee that chicken with flavor this big will get snatched up quickly, so don't count on leftovers or even seconds! Don't worry, though: this recipe is so easy to make that you can just make double if you want to make sure there's plenty to go around.

Article & Photo Source: The Endless Meal