Pan Fried Chicken Thighs

Another Cooking Light recipe (I just subscribed)...pan frying chicken to give the taste of fried without the sin...

Boneless, skinless chicken thighs (the pack I bought had 6)
1 large egg, lightly beaten
1/3 all purpose flour
1/2 tsp kosher salt, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
1 1/2 Tbsp canola oil
1 1/2 Tbsp hot sauce (Franks is our preference)

Combine chicken and egg in a shallow dish; toss to coat.  Combine flour, 1/4 tsp salt, garlic powder, and next 3 ingredients in a shallow dish.  Dredge chicken in flour mixture.  Heat a large nonstick skillet over medium high heat.  Add oil to pan; swirl to coat.  Add chicken and cook 5 minutes on each side until browned and done.  Drain chicken on a plate lined with paper towels.  Sprinkle with remaining 1/4 tsp salt and top with hot sauce.

These were yummy!!  The hot sauce really made the dish, so don't skimp on it!