John Myers
Ingredients for 4 servings:
- 4 chicken thighs, fresh
- 100 g tortilla chips with chili, crumbled
- 1 cup cornstarch
- 1 tsp, heaped herbal salt e.g. from Dennree (also contains coriander)
- 1 pinch of coriander, only if not included in the herb salt
- 1 tsp garlic salt
- 1 tsp paprika powder, hot
- ½ tsp chili powder
- ½ tsp black pepper
- 2 eggs
- 2 tbsp condensed milk or coffee cream
- 1 tbsp chili sauce, e.g. from Bamboo Garden
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
like Kentucky Fried Chicken, only lower in fat
Preheat the oven to 180°C fan/convection oven (200°C without fan/convection oven). Wash the chicken thighs and pat them dry. Brush the oven rack with oil and set aside. Mix the chips with the cornstarch and seasoning and place them in a breading tray. Whisk the eggs well with the condensed milk and chili sauce and place them in a second tray. Coat the chicken thighs one after the other, first in the egg wash and then in the chip coating, and place them on the rack. Place the rack in the middle of the oven, don’t forget a roasting pan underneath, and fry the thighs until crispy and brown in 40-50 minutes, depending on their size. Serve with a salsa. We served it with fresh baguette and a juicy bulgur tomato salad with black olives. Fries and coleslaw would also go well with it.
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