Oven-baked chicken thighs

Ingredients for 3 servings:

• 10 chicken drumsticks
• 150 g clarified butter or cooking oil
• 80 g flour
• 3 eggs
• 200 g breadcrumbs
• e.g. salt and pepper
• 1 lemon(s), in wedges, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Austrian fried chicken easy going

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) fan-assisted oven. Prepare three soup bowls for the breading station: one with flour, one with the beaten eggs, and one with breadcrumbs. Wash the thighs and pat them dry thoroughly. Leave the skin on, as this makes the meat super juicy. Sprinkle the legs generously with salt and push a little salt under the skin with your fingers. Then pull the skin back over the meat. Season with pepper. Roll the legs first in flour, then in the egg, and then in the breadcrumbs. Melt the clarified butter. Pour about a third of it into a large baking dish or directly onto the baking sheet. Then place the thighs in the dish or on the baking sheet. Make sure they are not touching so they crisp up on all sides. Brush the remaining lard over the thighs. Place the thighs in the oven for 25 minutes. After the time has elapsed, turn the thighs over and return them to the oven for another 25 minutes. When the thighs are done, remove them from the pan and place them on kitchen paper to absorb any excess fat. Serve garnished with lemon wedges. Potato salad is a wonderful accompaniment.