Name: Crispy Central American Style Chicken Thighs
Prep time: 45 min
Cook time: 720 min
Total time: 765 min
Yield: 6 Portionen
Ingredients: 1.8 kg Chicken hindquarters; 1.2 l Water for the marinade; 85 g Salt for the marinade; 2 tsp Ground black pepper for the marinade; 2 tsp Chili flakes; 255 g Wheat flour for the batter; 1.5 tbsp Salt for the batter; 1 tbsp Ground black pepper for the batter; 1 tbsp Ground white pepper for the batter; 1.5 tsp Ground cumin for the batter; 1.5 tsp Ground curry for the batter; 1.5 tsp Sweet paprika for the batter; 1.5 tsp Monosodium glutamate for the batter; 0.75 tsp Cayenne for the batter; Olive pomace oil for frying

Cook Time

12 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This crispy Central American style chicken is a dish that evokes memories of authentic flavors and family celebrations. The key is in the marinade, which permeates the chicken with a deep and spicy flavor. Then, the crispy batter, with a mixture of spices that gives it a unique touch, makes it a true delight. Although it requires some marinating time, the end result is worth it. Perfect for a festive meal or a special dinner, this chicken is an explosion of flavor that will delight everyone. Go ahead and prepare it and surprise your guests!

Ingredients (15 ingredients)

1.8 kg Chicken hindquarters
1.2 l Water for the marinade
85 g Salt for the marinade
2 tsp Ground black pepper for the marinade
2 tsp Chili flakes
255 g Wheat flour for the batter
1.5 tbsp Salt for the batter
1 tbsp Ground black pepper for the batter
1 tbsp Ground white pepper for the batter
1.5 tsp Ground cumin for the batter
1.5 tsp Ground curry for the batter
1.5 tsp Sweet paprika for the batter
1.5 tsp Monosodium glutamate for the batter
0.75 tsp Cayenne for the batter
Olive pomace oil for frying

Preparation (6 steps)

Prepare the marinade

In a large bowl, mix 1.2 l of water, 85 g of salt, 2 tsp of ground black pepper and 2 tsp of chili flakes. Stir with a spoon until the salt is completely dissolved. The Thermomix is not used in this step.

Marinate the chicken

Immerse 1.8 kg of chicken hindquarters in the marinade. Make sure the chicken is completely covered. Cover the bowl and refrigerate for 4 to 12 hours. The Thermomix is not used in this step.

Prepare the batter

In a separate bowl, mix 255 g of wheat flour, 1 ½ tbsp of salt, 1 tbsp of ground black pepper, 1 tbsp of ground white pepper, 1 ½ tsp of ground cumin, 1 ½ tsp of ground curry, 1 ½ tsp of sweet paprika, 1 ½ tsp of monosodium glutamate and ¾ tsp of cayenne. Mix well with a spoon until all ingredients are combined. The Thermomix is not used in this step.

Batter the chicken

Remove the chicken from the marinade and drain the excess liquid. Pass each piece of chicken through the batter mixture, making sure it is completely covered. Press lightly with your hands so that the batter adheres well. The Thermomix is not used in this step.

Fry the chicken

Heat abundant olive pomace oil in a large skillet to about 180°C. Fry the chicken in batches, avoiding overloading the skillet so that the oil temperature does not drop. Fry for about 15 minutes per batch, until the chicken is golden brown and cooked through. The Thermomix is not used in this step.

Drain and serve

Remove the chicken from the skillet and place it on paper towels or a wire rack to remove excess oil. Serve hot. The Thermomix is not used in this step.