Deep fried breaded chicken thighs
I had chicken thighs. Tastier and tastier than lean chicken breast, and also more economical.Also, there's something more interesting about foods that should be eaten with your hands.
No one eats thighs with fork and knife right?? No. of course! Too civilized and too wasteful of meat.There is no way to clean the bones of each piece of meat with cutlery! ! !
All hands. GET and STOP!
chicken thighs are crispy and delicious and absorb the spices very well, so no need to marinate overnight. You can do it now, for dinner tonight. And yours will have a nice golden color as you see in the photo as long as you generously spray the oil. Spray, spray, spray!
Ingredients for Crispy Breaded Chicken Thighs
SPICES
The key to this recipe is the rich seasonings so every bite has a lot of flavor even though we didn't season the chicken.
The spiciness comes from chili/cayenne pepper and a moderate amount of black pepper. There are tweaks in the recipe to make this kid-friendly by completely eliminating or reducing the spiciness.
THE CRUMBING
And here's what you need for the crumb coating.
Chicken thighs are also known as chicken thighs. If your plates are frozen, defrost them thoroughly and dry them thoroughly or you will end up with soggy plates.
Eggs and flour – binder for breadcrumbs. (P.S., I thought 2 eggs was enough, but we actually needed 3.)
Panko Breadcrumbs – A Japanese favorite breadcrumb to add crunch to breaded dishes.You can buy it in most major supermarkets (AUS - Coles, Woolworths, Harris) in the Asian food section and in Asian stores (cheaper!). Replace with regular breadcrumbs.
How to make Crispy Thighs
I like to split the seasoning between the flour and panko for maximum flavor!
Seasoning - Mix spices in a small bowl.
Seasoning and Breadcrumbs – Use 1 tablespoon seasoning powder for the flour, then mix the rest with the panko.
Shatter (no mess!) - With one hand, coat the pestle with flour then shake off excess. Using the same hand, coat the eggs with the thighs, then let the excess drain.Still using the same hand, place the drumstick in the panko, then use your other hand to sprinkle the panko. Tap to stick, rotate and cover in panko. Place on wire rack. Amazed at (quite) clean hands!!
Repeat with the remaining sticks, aligning them so that they are evenly spaced.
Spray heavily with canola oil or another oil. I like to use canola oil because it foams so I can see where I've sprayed. (PS The more sprayed, the more golden and crispy the coating. So don't hesitate!)
Bake for 25 minutes at 200°C/400°F (180°C fan). Flip the thighs, spray again, then bake for an additional 20 minutes or until nicely browned and crisp. Let them cool for 5 minutes - this also gives the crumbs a chance to "harden" - then put in!
Ingredients:
Cups Figures
▢8 chicken thighs
▢1/2 cup flour, unsweetened/all-purpose
▢3 large eggs, whipped
▢1 cup panko breadcrumbs (Note 1 )
canola spray oil (or other oil)
SPICES:
▢1 tbsp. dried oregano
▢1 tbsp. dried basil
▢1 tbsp. garlic powder
▢1 1/2 tsp. whole pepper or chili powder – Note 2 (skip for children)
▢1 1/2 tsp. table salt
▢2 tbsp. black pepper (reduced to 1/2 teaspoon for children)
Instructions
Preheat oven to 200°C/400°F (180°C fan). Place rack on baking tray lined with aluminum foil. Spray oil on the grill.
Crumbs bowl – Place flour, beaten egg and panko in 3 separate medium bowls (remember the shape matches the drumstick!).
Mix the seasonings in a small bowl. Add 1 tablespoon flour and the rest to the panko, then mix well.
Breadcrumbs – Pat the drumsticks dry with a paper towel. Coat with flour (shake off excess flour), then cover with eggs (to allow excess flour to drip). Put the panko in and rotate while pressing to stick everywhere, including the handle.(Note 3 for hands-free technique!)
Spraying – Place pestle on net. Repeat with the rest of the chicken. Spray very generously with oil.
Bake for 25 minutes.Rotate the drumstick, drizzle with oil again. Bake for another 20 minutes until golden brown and super crispy!
Serve Eat and enjoy STRONG!
