Crispy chicken thighs: the secret to making them perfect! INGREDIENTS 6 chicken thighs 1 tablespoon of salt 200 ml (⅔ cup) of milk; 200 ml (⅔ cup) of water; salt and pepper; 1 teaspoon of oregano; 1 ½ teaspoon of paprika; 120 g (1 cup) all-purpose flour; 120 g (1 cup) breadcrumbs; 2 eggs; 60 ml (¼ cup) of milk; vegetable oil for frying. METHOD Place the chicken in the pan, salt and pour in the milk and water just to cover the meat. Cover the pan with a lid and cook the chicken over medium-low heat for 20 minutes. Let the chicken cool. Meanwhile, whisk the breadcrumbs and flour with the paprika, oregano, salt and pepper. Separately whisk the eggs with the milk. Pass the chicken in the flour, dip it in the eggs and cover it again with breadcrumbs. Fry chicken thighs for 15 minutes, turning constantly for even browning.
