Garlic Butter Fried Chicken
4-5 people (6 or 7 chicken thighs)
1 package of boneless chicken thighs (skin on or off, your choice), about 7 chicken thighs
1 1/2 sticks of Kerrygold Garlic & Herb Butter
2 cups of fresh breadcrumbs
lemons, for garnish (optional)
In a shallow bowl, melt 1 stick of the butter.
In another shallow bowl, add the breadcrumbs.
Add 1 tablespoon of the melted butter to a large skillet. Turn the heat to medium-high.
Dredge each chicken thigh in the melted butter, followed by the fresh breadcrumbs.
Lay each piece of chicken in the skillet. Cook on the first side until golden brown, about 3-4 minutes.
Flip and cook the other side. Use a meat thermometer to ensure the chicken reaches 165°F in the thickest part.
Meanwhile, melt the remaining 1/2 stick of butter in a small serving dish.
Slice the cooked chicken, pile it onto a serving platter, and serve with melted butter. Garnish with a squeeze of lemon juice, if desired.