Chicken thighs in cheese breading (Parmesan)
Votes: 2
Time: 1 hour plus marinating time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Instead of traditional chicken breasts, this dish uses whole chicken thighs, bone-in and skin-on. The thighs are breaded and fried until crispy, then finished in the oven under a layer of marinara sauce and a slice of mozzarella, allowing the sauce to melt deliciously onto the chicken. The thighs are juicy and tender on the inside, crispy on the outside, and the gooey cheese makes for an incredibly delicious meal. Serve with extra marinara sauce and cooked spaghetti. A perfect dish for a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1.3 kg)
- 2 cups of sour milk or kefir
- 1 teaspoon crushed red pepper flakes
- 3 cups premium flour
- 1 teaspoon Italian seasoning
- 1 can (900 gr.) marinara sauce
- 220 g semi-skimmed mozzarella, cut into 8 slices
- 2 tbsp grated Parmesan cheese + extra for serving
- 220 g spaghetti
- 8 fresh basil leaves
- Vegetable oil, for deep-frying
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: chicken thighs, spaghetti pasta, sour milk, kefir, mozzarella cheese, Parmesan cheese, marinara sauce, Italian seasonings, red pepper flakes, basil
Cooking the dish according to the recipe:
- In a large bowl, combine the buttermilk, red pepper flakes, and 1 tablespoon of salt. Add the chicken, cover, and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and place a rack on a baking sheet. Fill a large Dutch oven or saucepan a little less than halfway with vegetable oil, attaching a deep-fry thermometer to the side. Heat over medium heat to 350°F (175°C).
- Meanwhile, bring another large saucepan of salted water to a boil. In a large bowl, combine the flour, Italian seasoning, 2 teaspoons salt, and 2 teaspoons black pepper.
- Remove the chicken from the buttermilk, one piece at a time, letting any excess drip off, and dredge in flour to coat completely. Drop the breaded chicken into the oil, 2-3 pieces at a time. Fry until golden brown on all sides, 3-4 minutes per side, then transfer to the prepared grill.
- Repeat with the remaining chicken. Top each chicken piece with 2 tablespoons of sauce, a slice of mozzarella, and some Parmesan cheese. Bake until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C), about 25 minutes.
- Meanwhile, add the spaghetti to boiling water and cook according to package directions. Heat the marinara sauce in a small saucepan.
- Spoon 1.5 cups of marinara sauce into the bottom of a serving dish and spread evenly. Transfer the chicken to a serving platter. Serve with the pasta, drizzled with the remaining sauce, sprinkled with Parmesan cheese, and garnished with basil leaves.
Categories:
recipe / Comfort food / Deep-frying / Winter dishes / Dinner / Festive dishes / Valentine's Day / Main courses / Pasta / Bird / Food Network - recipes
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