Crispy Fried Chicken Thighs

Name: Crispy Fried Chicken Thighs
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 4 Portionen
Ingredients: 8 piece skinless boneless chicken thighs; 2 tbsp paprika; 2 tsp garlic; 1 tsp chilli powder; 1 tsp black pepper; 0.5 tsp dried oregano; 1 cube chicken stock cube; 500 ml whole milk; 2 tbsp cider or white wine vinegar; 1 piece egg; 100 g self-raising flour; 100 g cornflour; 0.25 tsp turmeric

Main Course

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Cook Time

4 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This crispy fried chicken thighs recipe is a real treat! I've been making it for family gatherings and it's always a hit. The chicken is marinated in a buttermilk mixture with spices, which makes it incredibly tender and flavorful. The double coating of flour and cornflour ensures a super crispy crust. It's perfect for a weekend dinner or a casual get-together with friends. The spice mix adds a lovely kick, but you can adjust it to your liking. Serve it with your favorite sides for a complete meal. This recipe requires some planning ahead due to the marinating time, but the result is well worth the effort!

Ingredients (13 ingredients)

8 piece skinless boneless chicken thighs
2 tbsp paprika
2 tsp garlic
1 tsp chilli powder
1 tsp black pepper
0.5 tsp dried oregano
1 cube chicken stock cube
500 ml whole milk
2 tbsp cider or white wine vinegar
1 piece egg
100 g self-raising flour
100 g cornflour
0.25 tsp turmeric

Preparation (7 steps)

Spice Mix Preparation

Thermomix® Setting

10 sec/Speed 10

Combine 2 tbsp paprika, 2 tsp garlic, 1 tsp chilli powder, 1 tsp black pepper, ½ tsp dried oregano, and 1 chicken stock cube in the mixing bowl. Mix for 10 Sec./Stufe 10. Set aside.

Buttermilk Marinade

In a bowl or deep plastic container, whisk together 500ml whole milk, 2 tbsp cider or white wine vinegar, 1 egg, ½ tsp salt, and 1 tbsp of the prepared spice mix. Set aside.

Flattening Chicken Thighs

Open the 8 skinless boneless chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.

Flour Coating Preparation

Thermomix® Setting

5 sec/Speed 4

Combine 100g self-raising flour, 100g cornflour, ¼ tsp turmeric, most of the remaining spice mix (reserving 1 tsp), and a generous pinch of salt in a bowl. Mix for 5 Sec./Stufe 4.

Double Coating Chicken

Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour mixture, then dip in the reserved marinade, then dredge again in the flour mixture, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.

Frying Chicken Thighs

Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.