Ingredients

• 10 boneless chicken thighs
• 1 quart eggnog
• 2 cups panko bread crumbs
• 2 cups all-purpose flour
• 1 clove garlic, minced
• 1 teaspoon chicken bouillon
• 1 teaspoon baking soda
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• oil for frying

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Instructions

1. Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
2. Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
5. Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Place fried chicken on cooling racks to drain over a baking sheet.