Golden Crispy Breaded Chicken Thighs

Directions

1. 1

   In a large pot, melt the butter over medium heat and sauté the onion and garlic until soft and translucent. Stir in the chopped parsley, salt, and pepper.

2. 2

   Place the chicken thighs in the pot and pour in the hot broth to cover them. Simmer over low heat for 30 to 35 minutes until the meat is tender and easily falls from the bone. Remove the thighs and set the broth aside.

3. 3

   Bring the reserved broth back to a boil in a saucepan. Remove from heat and vigorously whisk in the egg yolks, flour, and Dijon mustard until you get a smooth, thick velouté. Let it cool slightly.

4. 4

   Generously coat each chicken thigh with the warm velouté. Allow them to rest for 15 to 20 minutes at room temperature so the coating firms up.

5. 5

   Set up a breading station with three shallow dishes: the first with flour, the second with the beaten whole eggs, and the third with breadcrumbs mixed with dried herbs.

6. 6

   Bread each thigh by dipping it first in the flour, then in the beaten eggs, and finally in the herbed breadcrumbs, pressing gently to ensure an even and well-adhered coating.

7. 7

   Heat oil in a deep fryer or large saucepan to 175 °C (350 °F). Fry the thighs in small batches of 3 to 4 pieces for 4 to 5 minutes, turning halfway through, until uniformly golden brown and crispy. Drain on paper towels and serve immediately.