American Chicken with Mustard Dip
10'
25'
easy
4-5
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Thigh Fillet
650 γρ. Φιλέτο από Μπούτι Κοτόπουλο ΜΙΜΙΚΟS
1 ¾ φλ. αλεύρι για όλες τις χρήσεις
1 κ.γ. σκόρδο αποξηραμένο
1 κ.γ. κρεμμύδι αποξηραμένο
2 κ.γ. πάπρικα γλυκιά
1 κ.γ. θυμάρι
1 πρέζα ζάχαρη
1 μεγάλο αβγό
1⁄3 φλ. φρέσκο γάλα
2 κ.σ. χυμό λεμόνι
αλάτι
πιπέρι
|
Για το ντιπ μουστάρδας:
4 κ.σ. μουστάρδα απαλή
2 κ.σ. μαγιονέζα
2 κ.σ. μέλι
1 κ.γ. ξίδι
2 πρέζες σκόρδο αποξηραμένο
1 κ.σ. χυμό πορτοκαλιού
λίγο ξύσμα πορτοκαλιού
2 πρέζες πάπρικα
αλάτι
πιπέρι
Ingredients
For the mustard dip:
4 tbsp mild mustard
2 tbsp mayonnaise
2 tbsp honey
1 tbsp vinegar
2 pinches of dried garlic
1 tbsp orange juice
some orange zest
2 pinches of paprika
salt
pepper
650 g MIMIKOS Chicken Thigh Fillet
1 ¾ cups all purpose flour
1 tbsp dried garlic
1 tbsp dried onion
2 tbsp sweet paprika
1 tbsp thyme
1 pinch of sugar
1 large egg
1⁄3 cup fresh milk
2 tbsp lemon juice
salt
pepper
Preparation
Pat the chicken thigh fillets dry with paper towels.
In one bowl, combine all the dry ingredients and mix with a spoon. In another bowl, whisk together all the wet ingredients.
Take each piece of chicken, dredge it in flour, shaking off any excess, then dip it in the batter and let it drain over the bowl. Dredge it in flour again. Place the coated pieces in a container and refrigerate for 15-30 minutes.
Heat oil in a pot over high heat. Once the oil is hot, lower the heat to medium and add the chicken pieces in batches.
Fry the chicken for about 10 minutes until golden brown, crispy, and a nice crust forms. Place the fried chicken on paper towels to drain excess oil.
For the dip:
Combine all the ingredients in a bowl and mix until well combined.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
