CRISPY CHICKEN THIGHS
To achieve crispy and delicious chicken thighs, start by drying the chicken skin well with kitchen paper. Then, season generously with salt, pepper, and your favorite spices. You can opt for a mixture of garlic powder, paprika, and dried herbs.
6 chicken thighs
100 g of wheat flour
Salt and pepper
- Add all the flour, a little garlic powder, oregano and a tablespoon of La Vera paprika to a good-sized bowl, add salt and pepper to taste. In another bowl of the same size, pour the egg and about 100 ml of milk, mix thoroughly until combined.
- Clean the chicken thighs well (it is up to you to leave the skin on or not), then pass them through the bowl with the egg and milk mixture until they are well soaked, then pass them through the bowl of flour until they are all covered. Reserve later.
- Fry all the thighs in a large saucepan or frying pan with enough hot oil to completely submerge the thighs.
- Cook for a couple of minutes until golden brown, then remove from the pan with a slotted spoon and drain.