Hungarian Paprika Chicken

• 2 whole Eggs
• 2 cups Panko Bread Crumbs
• 1 Tablespoon Hungarian Sweet Paprika
• Salt And Pepper
• 2 pounds Chicken Thighs
• 2 Tablespoons Oil, Or As Needed
• 1/4 cups Water Or As Needed, Plus 2 Teaspoons For Beating Egg, Divided

1. Beat the eggs with about 2 teaspoons water and place in a prep pan.
2. Place the panko in another prep pan with the paprika and salt and pepper to taste.
3. Rinse the chicken and dip in the egg mixture and then the paprika mixture.
4. Cover the bottom of a skillet with a few tablespoons of oil and get it hot.
5. Brown the chicken on both sides, about 7 or 8 minutes per side.
6. Add 1/4 cup of water, cover and let the chicken steam on low for 45 minutes to an hour, or until the juices run clear.
7. Check periodically and add water if needed.

eggs, bread crumbs, hungarian sweet paprika, salt, chicken, oil, water

Taken from tastykitchen.com/recipes/main-courses/hungarian-paprika-chicken/ (may not work)