Lunch or dinner
Crispy Chicken Thighs
4
30 minutes
Who can resist perfectly crispy chicken thighs? This recipe is a must-try!
Ingredients
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8 skin-on chicken thighs
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500 ml STAR Blend Sunflower oil for frying
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1 tablespoon honey
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20 ml lemon juice
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Zest of 1 lemon
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2 cloves of garlic
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1 teaspoon dried thyme
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1 teaspoon smoked paprika
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Salt and pepper to taste
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A squeeze of lemon juice (optional)
For the crunchy coating
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120 g flour
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60 g cornstarch
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon salt
Instructions
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1.
Dry the chicken thighs very well with a paper towel. This step is key to making them really crispy.
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2.
In a bowl, mix the honey, lemon juice and lemon zest with the crushed garlic, thyme, paprika, salt and pepper. Coat the chicken in the mixture and let it sit for at least 20-30 minutes.
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3.
In another bowl, mix the flour, cornstarch, and spices for the coating.
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4.
Dredge each thigh in the flour mixture, pressing firmly to make sure it sticks. For extra crunch, lightly moisten the chicken with the marinade and dredge it in the flour a second time.
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5.
Heat plenty of oil in a deep frying pan or saucepan, to about 170-175 ºC.
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6.
Fry the thighs in batches, without letting them overlap, for 12-15 minutes, turning them so they brown evenly. The outside should be nicely golden brown and crispy.
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7.
Remove the thighs from the oil and set them on a wire rack (rather than paper towels) to preserve the crispiness. Serve immediately. If you like, squeeze a bit of lemon juice over the top for a refreshing touch of citrus.
