Chicken Thigh Schnitzel + Chenin Blanc

Culinary Cam
46 minutes ago
3 min read

Here we are at the third installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it.

C is for...

Chai Spice Mix by Blogghetti
Chicken Thigh Schnitzel + Chenin Blanc bv Culinary Cam (you're here)
Chocolate Chip Crescent Roll Cookies by Jolene’s Recipe Journal
Chora Nu Shaak,Gujarati Style by Mayuri’s Jikoni
Coconut Rolls bv Magical Ingredients
Colorful Peppers Pulao by Sneha’s Recipe
Corn Saute with Pancetta, Potatoes, and Peppers by Karen’s Kitchen Stories
Cranberry Pistachio Pull-apart Rolls by A Messy Kitchen
Dill Pickle & Mustard Seed Cream Cheese Spread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Cullen Skink by Food Lust People Love
White Chicken Chili by A Day in the Life on the Farm

Chicken Thigh Schnitzel

This is a recipe that jumped out at me when I was flipping through Good Things by Samin Nosrat. I was drawn to its simplicity. I have only ever seen pork or veal prepared as a schnitzel. I ended up doing a riff on my usual fried chicken, but I did use the blend of potato starch and flour that she uses for the initial coating. Also I did the dredging process twice for extra coating and crispiness.

4 to 6 boneless, skinless chicken thighs
3 eggs, beaten
1 cup gluten-free flour
1 cup potato starch
2 cups gluten-free bread crumbs
oil for frying
large flake salt for serving

Blend the flour and potato starch together in a bowl. Place the bread crumbs in a bowl by themselves. Have the beaten eggs in a separate bowl.

When ready to fry the chicken, fill a large cast-iron skillet (I use my Le Creuset braiser which is cast iron covered with enamel) with 1-inch of oil. Heat gently over medium heat until the oil reaches 350 degrees Fahrenheit.

While the oil is heating, dredge each piece of chicken in the flour, coating thoroughly. Dip it in the beaten egg. Then dip it in the breadcrumbs. Repeat: flour, egg, breadcrumbs a second time to get a nice, thick coating.

Once the oil reaches temperature, carefully place the chicken in the hot oil. Try not to crowd the pan; I did three thighs at a time.

Cook the chicken until it is deep golden brown and cooked through, about 5 to 6 minutes on each side, or until a meat thermometer reads 165 degrees Fahrenheit.

Drain the chicken on the paper towel-lined plate or a cooling rack. To finish, sprinkle each piece with some flake salt. Serve immediately.

Chenin Blanc

Because I am also a wine writer, I often times pair my food with wine. I have long been a fan of L'Ecole. During 2021 I participated in an ambassador program to learn more about the winery and create pairing with curated shipments from the winery. It was a fun year-long collaboration. I will be migrating all of those posts to this blog as it was a wonderful year full of deliciousness and wine education.

I paired the chicken with the 2024 Old Vines Chenin Blanc from Yakima Valley. The winemaker reported that they have been making this crisp, aromatic Vouvray-style Chenin Blanc since 1987. The grapes come from old vines all planted in the vineyards - Willard Farms, Upland Vineyard, and Phil Church - in 1979.

While Chenin Blanc is often known for its notes of honey and straw, this bottle captivated me with its complexity. This was simultaneously creamy and floral, like a fine cheese. There was a perceptible minerality and a tinge of tanginess that you find in starfruit. But the florals - honeysuckle and jasmine - that could easily have overpowered this wine were bright and intriguing.