Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Dip
How it's done
Chicken
Halve the chicken thighs. Place the panko breadcrumbs in a deep bowl and empty the flour into a shallow bowl. Whisk the eggs in a deep bowl, season. Toss the chicken in the flour in batches, shake off the excess, then dip the chicken in the egg. Coat the chicken in the breadcrumbs, pressing firmly on the crumb coating. Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.
Dip
Combine the single cream with the ketchup, chilli and corn, season. Serve the dip with the chicken.
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