First, skin the chicken thighs. This is quite easy if you cut the skin once along the thigh, then it can simply be peeled off. Tip: If you want to save yourself having to pluck off the finished leg, the leg can also be released after skinning, i.e. H. to free the meat from the bone, if possible in one piece.
Now the leg is seasoned with salt and pepper and then, like a schnitzel, first turned in the flour, then in the whisked eggs and finally carefully in the breadcrumbs. If the thigh is not evenly coated with breadcrumbs, it will not brown evenly in the pan and the breading will crack and crumble.
Now the clarified butter is heated strongly in a pan and then the legs are fried in it until they have achieved a nice tan. For the sake of the figure, you can dab it with kitchen paper before serving.
The curly parsley is now placed in the still hot fat, but no longer than 30 seconds, otherwise it will be too dark and lose its taste. If you like, add lemon quarters to drizzle and serve. Potato and cucumber salad is traditionally served with it.
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