Crispy Breaded Chicken Thighs

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 White breadpack 350 g ≈ $1.44 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Wheat flour 20 g
5. 5 Fresh basilpack 30 g ≈ $2.50 3 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Sunflower oil 20 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim skin and bones from the thighs, season generously with salt and pepper, and let sit for 15 minutes.

2. Toast bread slices in a dry skillet for 3 minutes, then crumble into coarse crumbs; mix in finely chopped dill⁶.

3. Combine flour with finely chopped basil, then dredge the chicken¹ in the mixture.

4. Beat an egg lightly with a fork, dip each piece into the egg, then coat thoroughly in the breadcrumb mixture.

5. Pan-fry in hot oil over medium heat for 7–8 minutes per side until golden brown; the meat should be white² inside with clear juices.