Gluten Free Breaded Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs

1 cup mojo citrus marinade

fry oil

1 cup gluten-free flour

2 eggs, beaten

2 cups gluten-free seasoned bread crumbs

Directions:

1.  Season chicken with salt and pepper.  Lay chicken flat in a zip lock bag.  Add mojo marinade.  Place bag on a dish, preferably with a rim so the sealed end can rest on, to prevent leakage.  Refrigerate for 4 hrs or overnight.  

2.  Remove chicken from bag and pat dry with paper towels.

3.  Add your favorite fry oil to a skillet.  Heat on med/high temperature.  

4.  Set up three bowls at your work station.  Place flour, eggs, and crumbs into each separate bowls.  Dredge each piece of chicken into flour, then into the beaten egg, then into bread crumbs, covering completely with each ingredient.

Place coated chicken into the hot oil.  Fry on both sides until golden brown.  Add to a baking sheet or dish.  

5.  Preheat oven to 350 degrees.  Bake chicken for approx. 10-15 mins depending on the thickness of chicken.  Season with sea salt.

Tips:  Separate family packed chicken and place the desired amount into freezer bags.  

Add approx 1 cup of Mojo marinade to bags.  Fold up sealed end and tape to bag to prevent leaking.  Place flat in the freezer.  Thaw in the refrigerator when ready to use.

To Spice things up:  Add a few drops of hot sauce to the beaten eggs.