Creamy Crusted Chicken Thighs
Poached chicken thighs wrapped in a velvety homemade dough, breaded and deep-fried to a glorious golden crunch. This comforting recipe delivers irresistible texture — crispy on the outside, moist and flavorful on the inside. A true crowd-pleaser!
🛒 Ingredients
6 servings
- 6 chicken thighs
- 1 can (200 g) heavy cream
- 50 g butter
- 2 cups all-purpose flour
- 3 egg yolks
- 3 egg whites, lightly beaten
- 1 cup strained chicken broth (reserved from cooking)
- 3 tbsp fresh parsley, chopped
- 1 onion
- 2 garlic cloves
- Breadcrumbs
- Oil for frying
- Salt and pepper to taste
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Directions
- 1
Cook the chicken thighs in water with onion, garlic, parsley, salt, and pepper until tender. Reserve one cup of the strained cooking broth.
- 2
In a saucepan, bring the reserved broth, heavy cream, and butter to a rolling boil.
- 3
Add all the flour at once and stir vigorously without stopping for 2 minutes, until the dough cooks and pulls away from the sides of the pan.
- 4
Remove from heat and quickly stir in the egg yolks and chopped parsley until fully incorporated.
- 5
Let the dough cool slightly. Divide into 6 portions, flatten each in your palm, place a chicken thigh in the center, and wrap the dough around it, leaving only the bone tip exposed.
- 6
Dip each piece in beaten egg whites, coat generously with breadcrumbs pressing firmly to adhere, then deep-fry in hot oil until golden brown. Drain on paper towels and serve immediately.
💡 Chef's Tip
For an extra-crispy crust, double-coat in breadcrumbs. You can shape the thighs ahead of time and refrigerate until ready to fry.
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Same category — Poultry
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