Ingredients

• 1/2 cup chicken stock
• 1/4 cup salt
• 1/4 cup white sugar
• 1 bunch fresh thyme
• 1 pinch cayenne pepper, or to taste
• 2 skinless, boneless chicken thighs
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup finely chopped salted mixed nuts
• 1 1/2 tablespoons olive oil

Instructions

1. Mix chicken stock, salt, sugar, thyme, and cayenne pepper together in a bowl to make marinade.
2. Place chicken thighs in a resealable plastic bag. Pour marinade over chicken. Squeeze out most of the air and seal. Place plastic bag on a plate. Refrigerate 4 hours or overnight.
3. Place flour on a plate. Beat eggs in a bowl. Place chopped nuts on a separate plate.
4. Remove chicken thighs from the bag; discard marinade. Dredge thighs in flour, coating all sides. Transfer to bowl with eggs and coat on all sides with eggs. Roll thighs in chopped nuts.
5. Heat olive oil in a skillet over medium heat. Fry thighs until golden brown and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).