Total duration: 38 minutes
Difficulty: Low
For: 4 people
Chicken thighs are one of our favorite proteins to keep on hand in the freezer. Not only are they super cheap, but they’re also versatile—you can fry them or use them in a casserole. For this recipe, we wanted to make super crispy chicken thighs. But we have a secret to making them extra crispy, but also moist on the inside, and that secret is milk! The chicken thighs are pre-cooked in a mixture of milk and water. This means that when you bread and fry them later, you won’t have to fry them for long, and they won’t dry out. The result? Just what we wanted: chicken thighs that are crispy on the outside but tender and moist on the inside.
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Total duration: 38 minutes
Difficulty: Low
For: 4 people
Chicken thighs are one of our favorite proteins to keep on hand in the freezer. Not only are they super cheap, but they’re also versatile—you can fry them or use them in a casserole. For this recipe, we wanted to make super crispy chicken thighs. But we have a secret to making them extra crispy, but also moist on the inside, and that secret is milk! The chicken thighs are pre-cooked in a mixture of milk and water. This means that when you bread and fry them later, you won’t have to fry them for long, and they won’t dry out. The result? Just what we wanted: chicken thighs that are crispy on the outside but tender and moist on the inside.
continued on next page
