Ingredients (for 16 pieces):
8 large chicken thighs, 1 level tablespoon salt, 1 teaspoon ground black pepper, about 5 1/2 oz flour, 5 eggs, about 6 oz fine breadcrumbs
to deep-fry: ample amount of oil

Remove the skin of the thighs, loosening them with your finger. Cut them in two at the joint. Wash well, pat dry and rub with the salt and the black pepper. Coat the thighs as done traditionally: coat them first with flour, dip in beaten eggs, then in the breadcrumbs. Deep-fry them in medium hot oil over medium-low heat, slowly until golden, turning a few times. Fry the upper and lower thighs separately: they take different amount of time to fry. Frying the meat properly is very important at this dish: if you overcook it, the meat will be dry, undercooking it will leave the center raw. When you think the meat is done – after about 15 minutes –, test it. Remove a piece. Insert a needle at the thickest part of the thigh. If you see bloody liquid seep out, fry it some more. Otherwise, it’s done. Place on paper towels to remove all excess oil.

Preparation time: 35 minutes
One serving: 1697 kJ/406 kcal