Pan-Fried Chicken Thighs with Nothing Else
Chicken thighs done a whole new way — crispy, juicy, and delicious! This recipe is simple, but surprising in more ways than one. You fry the meat and the oil doesn't spatter. One little trick, and the results are amazing: the meat stays juicy, with a crust on top that's downright addictive. Read on for the secret ingredient that's already in every kitchen.
Foster
Recipe author
Pan-Fried Chicken Thighs with Nothing Else
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
17 g
Fats 50 %
22 g
Carbohydrates 11 %
5 g
288 kcal
GI:
100
/
0
/
0
- Rinse and pat the chicken thighs dry. Season them with salt and pepper on both sides. 2. Dredge the meat in the potato starch on all sides, leaving no bare spots. 3. Heat the sunflower oil in a skillet. The oil should be at least 1/2 inch (1 cm) deep. 4. Lay the thighs in the oil with space between them and fry for 6 minutes per side. Transfer to a plate and let the meat rest. If they don't all fit at once, fry them in two batches. 5. Now for the crust: fry the thighs a second time, this time until the coating is golden on both sides. Done. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Potato starch - 300 kcal/100g
- Chicken thighs - 185 kcal/100g
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