Poultry is the best choice of meat for those who look after their health. It has plenty of nutritious protein, but far less unhealthy fat and cholesterol. Cook the chicken thighs the way you like - fry in a skillet or bake in a crispy breading.
Fried chicken thighs with spices
Ingredients:
- 1 kg of chicken thighs;
- 2 cloves of garlic;
- 1 tbsp. red balsamic vinegar;
- 1/2 tsp each curry and dried paprika;
- 1/3 tsp each black and allspice ground peppers;
- 1-1.5 tsp salt;
- vegetable oil.
Wash your thighs well, cut off excess fat and remove feathers with tweezers if necessary. Dry the cuts of meat with a paper towel, rub with salt, two kinds of pepper and place in a deep container. Peel the garlic cloves and pass them through a special press or crush them in a mortar. Mix them with vinegar, 80 ml of vegetable oil, and dried paprika and curry.
Spread the prepared mixture on the chicken pieces using a large cooking brush and marinate in it for at least an hour and a half, and preferably 4-6 hours. Tighten the dishes with cling film or cover loosely and store in the refrigerator.
Heat vegetable oil over medium heat and place the thighs inside of it down. Fry them until browned, then turn them over with a spatula and cook for a few more minutes. Reduce the frying temperature to low, cover the pan and simmer for 20 minutes. After the indicated time, turn the pieces of poultry over again, pour over them with marinade, if any, and simmer the thighs for another 20 minutes.
Breaded tender chicken thighs
Ingredients:
- 4 medium chicken thighs;
- 1 chicken egg;
- 100 g of ready-made bread mixture;
- 70 g flour;
- 2 tbsp. milk;
- 1, 5 tsp Cajun seasoning;
- 1/2 tsp ground paprika;
- 1/3 tsp dried chili powder;
- salt;
- 1, 5 tbsp. peanut butter;
- vegetable oil.
Rinse your thighs under running water, peel them off and remove excess fat. Pour flour and 1/3 tsp into one bowl. salt, beat in another egg with milk, dried chili and another 1/3 tsp. salt, combine in a third mixture, paprika, Cajun seasoning, peanut butter and salt to taste. Keep in mind that the ready-made breading mixture may already contain salt, find out the composition on the package. Place all containers side by side.
Preheat oven to 190oC. Dip the poultry parts first in salted flour, then dip in the egg mass and finally roll in the breadcrumbs. Use two forks or large tongs for convenience. Place the thighs on a generously oiled baking sheet. Bake them for 40-50 minutes, until they are crispy and golden brown.
