A slightly healthier version of fried chicken without all the mess of a deep fat fryer. I’m loving having the boys home this week if for no other reason than I have people to sample my food 😂 They went absolutely bonkers for this chicken and have requested it on a regular basis.
Things to remember:-
•Use a heavy based large pan
•Don’t over crowd the pan
•Use dried breadcrumbs if possible, Panko would work well.
•If you fancy a little spice add 1 teaspoon cayenne pepper
•Make sure you serve it with something green! We enjoyed watercress salad.
8 chicken thighs
3 tablespoons plain flour
2 eggs - whisked
1 clove garlic - crushed
5 tablespoons Groundnut oil
Salt and pepper
Preheat the oven to 220 degrees
Add the crushed garlic to the eggs and mix well.
Coat the chicken in the flour and dust off any excess. Season generously. Dip the chicken into the egg then coat thoroughly in the breadcrumbs.
Pour the oil into a very large roasting tin and place in the oven for 5-10 minutes until really hot. Carefully remove from the oven and onto the hob on a medium heat (to keep it hot) place the chicken into the oil, skin side down, then turn each piece over and place it back in the oven for 30 minutes. Remove from the oven and drain on kitchen towel.