Pan-Fried Spiced Chicken

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  • 1/3 cup flour
  • 2 tablespoons of your favorite spice blend
  • 1-1 1/2 pounds (about 4 large thighs) boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1/4-1/3 cup chicken broth or water
  • 2 tablespoons unsalted butter


Blend flour with spice blend. Dredge chicken in flour mixture, shaking off excess. Heat oil in a pan over medium-high heat. Add chicken in a single layer. Cook until golden brown, about four minutes. Flip and cook for another four minutes. Reduce heat to medium-low and add broth or water. Cook until internal temperature reaches 165°F. Add butter, swirl to melt and turn chicken to coat.

Recipe from Central Market Poulsbo - Culinary Resource Center
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