Crispy chicken thighs
INGREDIENTS
6 chicken thighs
1 tablespoon of salt
200 ml (⅔ cup) of milk;
200 ml (⅔ cup) of water;
salt and pepper;
1 teaspoon of oregano;
1 1/2 teaspoons of paprika;
120 g (1 cup) of all-purpose flour;
120 g (1 cup) of breadcrumbs;
2 eggs;
60 ml (1/4 cup) of milk;
vegetable oil for frying.
METHOD
Place the chicken in a saucepan, season with salt, and pour in enough milk and water to just cover the meat.
Cover the saucepan and cook the chicken over medium-low heat for 20 minutes.
Let the chicken cool.
Meanwhile, whisk together the breadcrumbs and flour with the paprika, oregano, salt, and pepper.
Separately, whisk the eggs with the milk.
Dredge the chicken in the flour mixture, dip it in the egg mixture, and then coat it again in the breadcrumb mixture.
Fry the chicken thighs for 15 minutes, turning them frequently for even browning.
