Name: Crispy Fried Chicken Pieces
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 4 Portionen
Ingredients: 4 piece Chicken wings; 4 piece Chicken thighs; 500 g Flour; 1 tbsp Salt; 1.5 tbsp Sweet paprika; 1 tbsp Garlic powder; 1 tbsp Thyme; 1 tbsp Oregano; 0.5 tbsp Ground cumin; 0.5 tbsp Dill; 0.5 tbsp Curry; 1 al gusto Freshly ground black pepper; 1 al gusto Extra virgin olive oil; 250 ml Milk; 0.5 piece Lemon; 1 piece Egg; 1 tbsp Garlic powder; 0.5 tbsp Ground cumin; 1 tbsp Sweet paprika; 1 al gusto Salt; 1 al gusto Freshly ground black pepper

Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This crispy fried chicken is a delight that I often prepare for family gatherings or informal parties. The key is in the marinade, which gives it an incredible flavor and keeps it juicy inside. The spice mix in the flour is what gives it that special and crispy touch that everyone likes so much. I usually use chicken wings and thighs, but you can use any part you prefer. It's perfect for sharing and enjoying with friends! The preparation is simple, although it requires a little time for marinating, but it's worth the wait. Go ahead and try it, you'll love it!

Ingredients (21 ingredients)

4 piece Chicken wings
4 piece Chicken thighs
500 g Flour
1 tbsp Salt
1.5 tbsp Sweet paprika
1 tbsp Garlic powder
1 tbsp Thyme
1 tbsp Oregano
0.5 tbsp Ground cumin
0.5 tbsp Dill
0.5 tbsp Curry
1 al gusto Freshly ground black pepper
1 al gusto Extra virgin olive oil
250 ml Milk
0.5 piece Lemon
1 piece Egg
1 tbsp Garlic powder
0.5 tbsp Ground cumin
1 tbsp Sweet paprika
1 al gusto Salt
1 al gusto Freshly ground black pepper

Preparation (5 steps)

Preparation of the spiced flour

Thermomix® Setting

10 Seg./Velocidad 4

In the Thermomix bowl, add 500 g of flour, 1 teaspoon of salt, 1 and ½ teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of thyme, 1 teaspoon of oregano, ½ teaspoon of ground cumin, ½ teaspoon of dill, ½ teaspoon of curry and freshly ground black pepper to taste. Mix for 10 Sec./Speed 4. Remove and reserve in a large bowl.

Preparation of the marinade

In a separate bowl, mix 250 ml of milk, the juice of ½ freshly squeezed lemon, 1 egg, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, 1 teaspoon of sweet paprika, salt and freshly ground black pepper to taste. Beat well until all the ingredients are incorporated.

Marinating the chicken

Clean the chicken (4 wings and 4 thighs) of skin and fat, chop to taste, season generously and add to the marinade mixture. Mix well, cover with plastic wrap and let it marinate in the refrigerator for a minimum of 1 hour (preferably 2-3 hours).

Coating the chicken

After the marinating time, coat each piece of chicken with the spiced flour. For a thicker crust, re-dip each piece of chicken in the marinade and then in the flour.

Frying the chicken

Heat plenty of extra virgin olive oil in a deep fryer or deep skillet to 180 degrees. Fry the chicken pieces until they are golden brown and well cooked inside (approximately 6-8 minutes per side, depending on the size). Place on paper towels to remove excess oil.