Crumbed Fried Chicken
These crumbed fried chicken thighs come together quickly, with just a handful of pantry ingredients including flour, eggs, bread crumb, and olive oil.
we suspect you’ll be much more pleased with the results of this recipe when you use skinless chicken thighs. Save the ski-on chicken trthighs for someplace where it hits the hot skillet unimpeded and has a chance to turn crazy crispy.
1. 500 grams chicken thighs, fat trimmed
2. 50 grams all-purpose flour
3. 20 grams freshly ground black pepper.
4. 20 grams garlic powder
5. Salt as required
6. 2 large eggs
7. 1 liters cookin oil
8. 100 gram dried bread crumbs
9. Lemon wedges, to serve
Methods of Preparation
Preheat the oil to 350’F(176’C)
In a medium bowl, combine the flour and salt. Into a second bowl, crack the eggs and whisk to blend.
Scatter the bread crumbs on a plate.
Season each piece of chicken with salt and pepper and then dip it first in the flour, shaking off any excess, then in the egg wash, and coat the thighs on both sides with the breadcrumbs and place on the side.
Deep fry the crumbed chicken thigh on the temperature of 180’C until golden brown.
The chicken is cooked through with an internal temperature of 165’F (75’C).
Serve the chicken thighs immediately with ketchup or sweet chilly sauce and lemon wedges on the side for squeezing.
Chicken can be an excellent source of low-fat protein. Chicken is also a very good source of selenium, phosphorus, vitamin B6, and niacin. Depending on the cooking method yo choose, chicken can also be low in sodium.
The following nutrition information is provided for one chicken leg with the bone removed (114 grams)