Chicken Thighs, KFC Style, Breaded Crispy and Hot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs, fresh
- 100 g tortilla chips with chilli, crumbled into small pieces
- 1 cup cornstarch
- 1 teaspoon, heaped with herbal salt e.g. from dennree (it also contains coriander)
- 1 pinch coriander, only if not contained in the herb salt
- 1 teaspoon garlic salt
- 1 teaspoon paprika powder, hot pink
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ black pepper
- 2 egg (s)
- 2 tablespoon condensed milk or coffee cream
- 1 tablespoon chilli sauce, e.g., from Bamboo Garden
- oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C convection (without convection 200 ° C).
- Wash the chicken legs and pat dry. Brush the oven shelf with oil and set it aside. Mix the chips with the cornstarch and the spices and place in a breading bowl. Whisk the eggs with the condensed milk and chilli sauce well and place in a second bowl. Turn the chicken legs one after the other first in the egg milk and then in the chip panade and place on the wire rack.
- Put the wire rack in the middle of the oven, don`t forget a drip pan underneath and, depending on the size, fry the legs until crispy brown for 40 - 50 minutes.
- A salsa is enough.
- We also had fresh baguette and a juicy bulgur tomato salad with black olives. French fries and coleslaw are sure to go with it.
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