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This is my #1 best-selling entree over the last 3 years. Why? Because it's immensely satisfying.

Boneless, skinless thighs are an affordable cut of chicken that pack more flavor than chicken breast. This recipe uses a breading and pan-frying method to make the most out of this versatile meat.

Rich, creamy sweet potatoes are given a surprise twist with the addition of a fall favorite - pumpkin pie spice.  Surprise - you don't need to wait for autumn because it tastes great all year round! (Pro tip: lightly toast the spice in a small pan for a deeper, more aromatic flavor.)

Round out the dish with some crisp, bright-green broccolini that gets blanched and tossed with a savory garlic butter. If you'd prefer to fire up the grill instead of using the blanching method, broccolini also tastes great when lightly charred on the grill.

This dish always sells out when it's on the menu - cook it for yourself to see why!

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Cooking time: 2-3 hours

Makes 4 servings

Tools you'll need

• Large frying pan or deep fryer

• 2 sheet pans

• Chef's knife

• 3 mixing bowls, medium-sized

• 1 stockpot, medium-sized

• Colander or strainer

• Medium saucepan

• Vegetable peeler

• Whisk

  
  
  

Ingredients

• 2 lbs boneless, skinless chicken thighs

• 1 quart canola oil

• 2 cups panko breadcrumbs

• 3 eggs

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• Kosher salt, as needed

• 1 tsp pumpkin pie spice

• 3 lbs sweet potatoes, peeled and cut into 1/2-inch slices

• 1 cup butter

• 1 cup half and half

• 2 bunches broccolini

• 2 tbsp garlic, finely chopped

• 1/2 tsp dried red chile flakes

  
  
  

Procedure

For the whipped sweet potatoes: Place the peeled, sliced sweet potatoes in the stockpot and cover with water. Bring to a simmer, and cook for 20-30 minutes.

While potatoes are cooking, place half the butter, the pumpkin pie spice, and the half and half in the saucepan. Heat until almost simmering, making sure it doesn't boil over. When potatoes are soft and fork-tender, strain them out into the colander. Return the strained potatoes to the stockpot and add the liquid mixture. Add salt to taste, and whisk by hand until mixture is smooth. Transfer to a container, and set aside.

For the garlic broccolini: Fill the cleaned stockpot with water and a small handful of salt. Bring to a boil. Fill a mixing bowl with ice water. Blanch the broccolini until it is al dente, being careful not to overcook (about 2-3 minutes). Strain the broccolini into the colander, then transfer to the bowl of ice water to prevent overcooking. When cool, strain out the ice water, leaving the broccolini in the bowl.

In the saucepan, heat the remaining butter with the chopped garlic and chile flakes. When garlic begins to brown, pour the butter mixture over the broccolini and toss to coat.

For the panko-breaded chicken: Place the chicken thighs on a paper towel-lined sheet pan to dry, season with salt. Fill the first mixing bowl with the flour, garlic powder, and onion powder. Fill the second with the eggs, plus 1/2 cup cold water. Whisk mixture together. In the third bowl, place the panko breadcrumbs.

Create an assembly line for the chicken by transferring each piece through the three bowls. First, coat with the flour mixture, tapping off the excess flour. Then dip it into the egg mixture. Then, coat it with the panko breadcrumbs. Finally, place the breaded chicken onto another sheet pan before frying.

In a large sauté pan or deep fryer, heat the canola oil to 325 degrees. Using tongs or a fryer basket, carefully pan-fry the breaded chicken, making sure not to splash the hot oil. Cook the chicken to an internal temperature of 160 degrees F.

To finish, place a scoop of whipped potatoes on each plate with a piece of chicken, and a few pieces of garlic broccolini on top. Enjoy!

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