Step 1

Prep Chicken: Cut each chicken thigh into 3 evenly sized pieces, trimming off excess fat if desired. If moist, pat dry with paper towels. Set aside.

Step 2

Prep Breading Station: Whisk eggs and heavy cream in bowl until combined and pale yellow. Stir together all breading ingredients in another bowl until well-mixed with no clumps. Prepare large tray lined with parchment paper to hold breaded chicken (Note 8).

Step 3

Bread Chicken: Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. See Note 9 for breading tips. Place breaded chicken pieces on prepared parchment paper as each chicken piece is breaded in turn.

Step 4

Heat Oil: Add 1 to 2 inches of oil to pot (Note over medium-high heat. Heat oil to 350 F, and frequently monitor to maintain temperature by adjusting heat level during frying. Alternatively, use deep fryer with automatic temperature control.

Step 5

Fry Chicken: Carefully lower half of breaded chicken (6 pieces; Note into hot oil. Fry until deep brown and cooked through, about 5 minutes (Note 12), and drain on paper towels. Repeat with remaining breaded chicken. Serve (Note 13).