• 2 chicken thighs
  • 2 chicken legs
  • 500 milliliters milk
  • 125 grams flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 egg (whisked)
  • oil (for frying)


  1. Heat milk in a pan and season with salt and pepper.
  2. Bring milk to a boil. Add chicken.
  3. Reduce temperature and simmer until chicken is cooked.
  4. Remove chicken from milk, drain and let cool slightly.
  5. In a plastic bag, place flour, pepper and a teaspoon of salt.
  6. Close top of bag and shake vigorously.
  7. Add chicken pieces to bag, dusting with flour mixture, so that pieces are coated.
  8. Whisk egg in a shallow container. Dip chicken pieces in egg and dust with flour.
  9. Let prepared chicken pieces dry on a wire rack for about 15 minutes.
  10. Fry in plenty of very hot oil until skin is crispy and golden.
  11. Drain cooked pieces on paper towel to absorb excess oil.
  12. Serve immediately with salad and white rice.
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