Eggnog Fried Chicken - cooking recipe

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

Preparation

Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
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).
Place fried chicken on cooling racks to drain over a baking sheet.