Again looking for idea recipes crispy fried chicken thighs that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious crispy fried chicken thighs should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of crispy fried chicken thighs, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare crispy fried chicken thighs delicious wherever you are, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings used in prepare

1. Take 2 Chicken thighs
2. Use 1 tsp Salt
3. Prepare 1 Black pepper

You want the oil to be hot, but not smoking! Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside. Add chicken thighs and legs and cook for several minutes.

How to make:process Crispy Fried Chicken Thighs:

1. Salt and pepper both sides of the chicken thighs. For an even slab of meat, cut off the excess.
2. Heat a little vegetable oil in a frying pan (if using a Teflon pan, you don't need any). On low-medium heat, cook the chicken from Step 1 with the skin side down. It's OK if the pan isn't hot yet.
3. Place a plate over the chicken and put a 2 liter kettle (or something similar) on top and cook for 6-7 minutes.
4. Check to see if the chicken has browned, then turn the pieces over. Pat excess oil with paper towels. Saute the chicken on the other side for 2-3 minutes until the meat becomes plump.
5. Once the chicken has finished cooking, cut into bite-sized pieces and serve on a plate.
6. This shows the chicken as a sandwich filling.
7. Done and ready to serve!

Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature. It also works with split chicken legs (drumsticks and thighs). I like leaving the chicken in the fridge overnight so it soaks up the seasoned buttermilk marinade.

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