CRUNCHY CHICKEN THIGHS
6 chicken thighs
1 tablespoon of salt
200 ml (⅔ cup) milk
⅔ cup (200 ml) of water salt and pepper
1 teaspoon oregano
1 ½ teaspoons paprika
1 cup (120 g) all-purpose flour
1 cup (120 g) breadcrumbs
2 eggs ¼ cup (60 ml) milk Vegetable oil for frying
1.Place the chicken in the saucepan, season with salt, and pour in the milk and water just to cover the meat.
2.Cover skillet with lid and cook chicken over medium-low heat for 20 minutes.
3.Let the chicken cool down.
4.Meanwhile, whisk together the breadcrumbs and flour with paprika, oregano, salt, and pepper.
5.Separately beat the eggs with the milk.
6.Drape the chicken in flour, dip it in the eggs and coat again with breadcrumbs.
7.Fry the chicken thighs for 15 minutes, turning constantly so they brown evenly.