Get ready to transport your kitchen to the rolling hills of Tuscany with this irresistible fried chicken recipe that promises a golden, crispy exterior and juicy, tender meat inside. Unlike ordinary fried chicken, this Tuscan-style version brings a perfect blend of herbs and a coating technique that will have your family and friends begging for seconds. Imagine biting into a piece of chicken so perfectly crisp, it crackles with every bite, revealing succulent meat that's been seasoned to perfection!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Tuscan
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 eggs
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- In a shallow dish, mix flour, salt, pepper, and paprika to create a seasoned coating mixture.
- In a separate bowl, beat eggs thoroughly until well combined.
- Place breadcrumbs in a third shallow dish, preparing for the final coating layer.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps coating adhere better.
- Dredge each chicken thigh first in seasoned flour, shaking off excess, then dip completely in beaten eggs.
- Roll the egg-coated chicken in breadcrumbs, pressing gently to ensure a complete and even coating.
- Heat vegetable oil in a large, heavy-bottomed skillet to 350°F (175°C), using a cooking thermometer for accuracy.
- Carefully place coated chicken thighs into hot oil, avoiding overcrowding the pan to maintain oil temperature.
- Fry chicken for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and drain on wire rack or paper towels to remove excess oil.
- Let chicken rest for 5-7 minutes before serving to allow juices to redistribute and maintain crispiness.
- Serve hot with lemon wedges or your preferred Tuscan-style accompaniment.
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even frying and prevent raw centers.
- Moisture Management: Pat chicken completely dry before coating to help the breading adhere better and create a crispier finish.
- Oil Temperature Matters: Use a cooking thermometer to maintain 350°F (175°C) for perfect golden-brown results without burning.
- Don't Overcrowd: Fry chicken in batches to maintain oil temperature and ensure each piece gets crispy and evenly cooked.
- Resting is Crucial: Let the chicken rest for 5-7 minutes after frying to allow juices to redistribute, keeping the meat moist and maintaining the crispy coating.
- Optional Flavor Boost: Consider adding dried herbs like oregano or thyme to your flour mixture for an extra Tuscan touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 180mg
