Crispy Nashville Style Boneless Thighs

Name: Crispy Nashville Style Boneless Thighs
Prep time: 45 min
Cook time: 1395 min
Total time: 1440 min
Yield: 2 Portionen
Ingredients: 6 pieza Boneless chicken thighs; 1 tbsp Cayenne pepper powder or flakes; 300 g Wheat flour; Extra virgin olive oil for frying the chicken; Pickle to serve skewered on top; 1 tbsp Hot paprika; 1 tbsp Sriracha sauce, Tabasco or any hot sauce of your choice; 1 tbsp Garlic powder; 300 ml Kefir

Main course

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Cook Time

24 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Nashville style chicken is an explosion of spicy and crispy flavor. The key is the kefir marinade, which gives it incredible juiciness, and the breading with paprika and a touch of hot sauce. Prepare it in advance so that the flavors intensify! Ideal for a casual dinner with friends or to surprise on a birthday. If you like spicy, this is your dish. Dare to try it! I prepare it whenever I want something different and tasty. It is a guaranteed success!

Ingredients (9 ingredients)

6 pieza Boneless chicken thighs
1 tbsp Cayenne pepper powder or flakes
300 g Wheat flour
Extra virgin olive oil for frying the chicken
Pickle to serve skewered on top
1 tbsp Hot paprika
1 tbsp Sriracha sauce, Tabasco or any hot sauce of your choice
1 tbsp Garlic powder
300 ml Kefir

Preparation (7 steps)

Chicken marinade

In a bowl, mix the kefir, Sriracha sauce, Tabasco or any hot sauce of your choice. Stir until everything dissolves. Add the boneless chicken thighs and mix well so that they are soaked. Let it rest in the fridge overnight (approximately 24 hours).

Preparation of the solid breading

Thermomix® Setting

10 Seg./Velocidad 4

In the Thermomix bowl, add the wheat flour and hot paprika. Mix for 10 Sec./Speed 4. Add a little of the spicy liquid sauce or marinade and mix for 5 Sec./Speed 3, allowing some lumps to form. Pour the mixture into a bowl.

Second mixing of the solid breading

Thermomix® Setting

5 Seg./Velocidad 3

In the Thermomix bowl, add a little of the spicy liquid sauce or marinade and mix for 5 Sec./Speed 3, allowing some lumps to form. Pour the mixture into a bowl.

Breading the chicken

Remove the chicken from the marinade and pass it through the flour, pressing well so that it sticks well. If necessary, pass it through the liquid marinade again and then back into the flour with paprika, until it is well covered. Repeat with all the pieces. Let it rest for fifteen minutes in the fridge so that the breading settles.

Preparation of cayenne oil

In a bowl, put the cayenne flakes and garlic powder. Set aside.

Frying the chicken

Fry the chicken in batches in a pan with plenty of extra virgin olive oil, keeping the oil at 180ºC, for about eight minutes so that the slices are cooked well inside. While the chicken is frying, add a little of the frying oil to the bowl with the cayenne flakes and garlic powder, stirring to obtain a spicy oil.

Completion and service

Pour a spoonful of that spicy oil over each of the chicken slices to increase its potency. Serve the Nashville chicken pieces hot with some pickles skewered on top and more cayenne oil on hand for anyone who wants to add a little.