Paprika-Spiced Fried Chicken Thighs

A tasty and satisfying dish for any meal. Chicken dishes always help out with their unpretentiousness and speed of preparation. You can marinate the chicken several hours before you plan to start cooking.
cook time: 1h 30 min
Isla Thatcher
Paprika-Spiced Fried Chicken Thighs

Nutrition Facts (per serving)

226
Calories
16g
Fat
20g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Vegetable oil 50 g
Dry spices 1 tsp
Paprika 1 tsp
Chicken thighs 4 pc
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
Before you start cooking, prepare the necessary ingredients. Use chilled chicken thighs that have not been frozen, since the meat loses its juices when defrosted and the finished dish turns out dry. It is convenient to use pepper in peas, and add ground pepper to the dish through a grinder. This way the taste and aroma will be more intense. I use dried basil as dry spices. It goes well with chicken.

Step 2

Step 2
Before frying, chicken thighs need to be marinated a little to make the fibers softer and the meat itself more flavorful. To marinate, take a small bowl and combine vegetable oil, paprika, ground pepper, salt and dry spices in it. Stir until the ingredients are evenly combined.

Step 3

Step 3
Coat each chicken thigh with the resulting marinade so that it evenly covers it over the entire surface. Cover the bowl with chicken thighs with cling film or a lid and leave to stand in the kitchen for about an hour to marinate the meat a little. If you plan to cook in a few hours, it is better to put the bowl in the refrigerator.

Step 4

Step 4
To fry, take a deep frying pan and heat it until hot. Then add the chicken thighs. There is no need to add vegetable oil to the pan, since there is enough of it on the chicken itself from the marinade.

Step 5

Step 5
Fry the chicken thighs over high heat for 2 minutes to form a delicious crust on the pieces. At the same time, all the juices will be preserved inside the piece and the finished dish will be juicy. After active frying, reduce the heat and fry for another 10 minutes on each side, over low heat. If you want a crispy crust, cook without a lid. If there is no purpose in the crust, then you can cover the chicken with a lid and finish cooking as is. This will make the meat softer and more tender.

Step 6

Step 6
Serve the finished chicken thighs as a separate dish or add a side dish of fresh or stewed vegetables. In addition, you can make any sauce. Bon appetit!

Additional rubrics

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