6 chicken thighs
3 boiled potatoes
100g of wheat flour
1 tablespoon of paprika
1 egg
bread crumbs
Salt and pepper



In a casserole, with plenty of boiling water, put the chicken thighs without their skin. Let them cook for about 30 minutes.
Meanwhile, in a bowl put the boiled potatoes, previously chopped and without skin. With a potato press or with a fork we crush and mash them until we form a mash without lumps.
When the chicken is well cooked, separate, with a fork, the bones from the meat. These bones are reserved for later. When we have removed all the meat from the chicken thighs, we chop it with a sharp knife so that it is very fine.
Once this is done, add the chicken meat to the bowl where we have just prepared the mashed potatoes. Add a spoonful of paprika and half a glass of flour. Season with salt and pepper and mix all the ingredients so that they integrate well with each other.
When we obtain a homogeneous mass, we take a small portion and wrap with it each bone of the chicken that we had reserved, leaving free one of the ends of the own bone. This dough must be very compact, anchored to the bone itself so that it does not come off.
When we have all the chicken thighs done, we first dip them in beaten egg and then in flour, so that it is well impregnated with it. Again, we pass it again through the beaten egg and breadcrumbs. The idea is to obtain a very crispy stuffed fried chicken.
Once we have the breaded chicken thigh, we introduce it into a pan with plenty of hot oil, covering it completely, and let it fry for about 3-4 minutes, enough time for the outside of the chicken to take a little color as the inside is cooked. Serve immediately.

By Agamomo

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