Lunch: Savory Pan-Fried Chicken with Hot Sauce

Recipe by Robin Bashinsky This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Ingredients

8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 1/2 tablespoons canola oil
1 1/2 tablespoons hot sauce

Instructions

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