- Chichen thighs 400 grams
- Garlic clove 1
- Rosemary a few springs
- Breadcrumbs as much as needed
- Lemon juice 1
- Extra virgin olive oil as much as needed
- salt and pepper to taste • 1 kcal
Crispy chicken thighs are appetizing and so easy to make that you can no longer do without. Tender and fleshy chicken thighs must be marinated, breaded in breadcrumbs and finally cooked in a cast iron skillet with a drizzle of extra virgin olive oil until they will be golden brown.
The secret of this recipe lies in meat marinating in oil, lemon juice, garlic and rosemary, which makes this dish even more tender and juicy on the inside and crispy on the outside. A dish that will conquer adults and children alike, perfect to be served as a main course or single dish with a side dish of baked or fried potatoes, seasonal vegetables, or some greedy sauces such as mustard. So, let’s find out how to prepare the crispy chicken thighs by following our recipe step by step.
How to make crispy chicken thighs
In a bowl, mix lemon juice, garlic, rosemary and a drizzle of extra virgin olive oil. Then add the chicken thighs, season with salt and pepper and pat the meat. Put everything in the refrigerator and let it marinate for at least 1 hour (1).
After the resting time has elapsed, drain the chicken and pass it in the breadcrumbs, seasoned with a pinch of salt and pepper (2). Keep the marinade aside.
Heat a drizzle of extra virgin olive oil in a cast iron skillet, arrange the chicken thighs and brown them on one side, sprinkling them from time to time with the marinade kept aside (3).
Once golden brown, turn the chicken thighs on the other side (4) and continue cooking for about 15-20 minutes.
Finally, drain the chicken thighs well and serve them hot with a side dish of baked or fried potatoes (5).
How to store Crispy Chicken Thighs
Crispy chicken thighs can be stored in the refrigerator for a maximum of 1-2 days, closed in a special airtight container; before eating, heat them in a pan or in a microwave oven. Freezing is not recommended.