Crispy Chicken Thighs Cooked in Milk
Super tender chicken thighs on the inside and crispy on the outside, cooked in milk for extra flavor and then breaded and fried.
Equipment
- pot
- bowl
- pan
Ingredients
- 6 chicken thighs
- milk (enough to cook)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon salt (for coating)
- 1 teaspoon black pepper (for coating)
- 1 teaspoon oregano
- 1 teaspoon turmeric
- oil for frying
Instructions
- Cook the chicken thighs in boiling milk with salt and black pepper until tender.
- Remove the chicken and let it cool slightly.
- In a bowl, mix the eggs with milk.
- In another bowl, mix flour, breadcrumbs, and seasonings.
- Dip the chicken in the egg mixture, then coat with the flour mixture.
- Fry in hot oil until golden brown, turning to cook evenly.
- Remove, drain on paper towels, and serve hot.
Video
Notes
Cooking in milk makes the chicken extra tender and flavorful. Serve hot for the best texture.
