Italian Chicken Thighs
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And again fried legs, this time coated in a batter prepared from eggs, plain flour, grated parmesan and uncut parsley.
Ingredients:
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Procedure:
1. Wash the chicken thighs thoroughly in cold water, then rub in 2 to 3 cloves of garlic rubbed with salt
2. In a deep plate pour flour (preferably more), in another plate prepare slightly salted eggs
3. On another plate, mix the chopped chives with the breadcrumbs mixed with the Parmesan cheese
4. Coat the thighs first in the plain flour, then in the eggs and finally in the breadcrumbs
5. Coat the legs once more in the eggs and breadcrumbs
6. Fry the coated chicken drumsticks slowly in a deep fryer at 160 °C until they are golden brown.
Recommendation:
Of course, the legs can also be prepared in a deeper pan in more oil.
Note:
It is better to pre-cook the larger thighs in lightly salted water for 2-3 minutes.
