Ingredients (for 4 persons)
- 8 chicken thighs
- (60 gr) milk
- (60 gr) white light yogurt
- (120 gr) flour 00
- Salt to taste
- Peanut oil
- Primitiae Italiae Chilli Pepper Delight
- Acacia honey
Blend 6 tablespoons of Primitiae Italiae Chilli Pepper Delight with 2 teaspoons of acacia honey and set aside.
Mix milk and yogurt in a bowl, add the chicken thighs to marinate for some 5 minutes.
Pour the flour in a freezer bag and add a couple of pinches of salt, then add the thighs drained from the marinade. Seal the freezer bag and shake it well to coat all the thighs.
Warm up the peanut oil in a pan. Deep fry the thighs making sure they are completely immersed in the oil, which needs to be very hot.
Cook the thighs until golden brown on each side. Then lower the heat and cover the pan with a lid: continue cooking for about 20 minutes the remove the lid and turn up the heat again. This way your chicken will become really crispy.
In the meantime, preheat the oven at 200° turning the grill on.
Drain the thighs on paper towels.
Pour the sauce made with Primitiae Italiae Chilli Pepper Delight and honey in a bowl and add the thighs.
Mix well so to coat the thighs completely then lay them well separated on a sheet pan covered with baking paper and place it in the oven under the grill for 1-2 minutes so to caramelize the sauce.
Try this recipe also with chicken wings and bites.