Divide chicken thighs into eight pieces of about 110 g and pat them dry. Mix flour with paprika, cayenne and salt.

Ingredients

• 900 gChicken, broilers or fryers, thigh, meat and skin, raw
• 180 gWheat flour, white, all-purpose, unenriched
• 110 gEgg, whole, raw, fresh
• 180 gMilk, whole, 3.25% milkfat, with added vitamin D
• 6 gSpices, paprika
• 3 gSpices, pepper, red or cayenne
• 7 gSalt, table
• 210 gOil, soybean, salad or cooking

Method

1. Divide chicken thighs into eight pieces of about 110 g and pat them dry. Mix flour with paprika, cayenne and salt.
2. Beat egg with milk in a shallow bowl. Coat each piece first in the seasoned flour.
3. Dip the floured pieces in egg mixture and coat once more in flour; press the coating on gently.
4. Heat about 1,200 g soybean oil to 175 °C in a deep pot. Add four pieces and fry the first side for 7 minutes.
5. Turn the pieces and fry the first batch 7 more minutes. Move it to a rack; fry the second batch of four for 7 minutes on the first side and 7 more minutes after turning.
6. Rest on a rack for 5 minutes; the largest piece must reach 74 °C by the bone.