Quick & Simple Balsamic Fried Chicken
Speed - 91%
Simplicity - 94%
Tastiness - 97%
94%
Delicious!
I wanted to prepare a quick, but delicious dinner and Balsamic Fried Chicken was perfect for this.
Ingredients
- 14 oz Chicken Thighs boneless, skinless
- 4 Garlic Cloves
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- Bunch of Fresh Parsley
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Balsamic Vinegar
- Salt to taste
- 3/4 cup White Flour
- Vegetable Oil for Frying
Instructions
- Crush the garlic cloves.
- Combine the crushed garlic with the smoked paprika, dried thyme and salt.
- Chop the parsley and add it to the other ingredients.
- Add the oil and balsamic vinegar and stir well.
- Transfer the meat to the marinade bowl and toss to coat.
- Let the chicken thighs marinate for at least 8 hours.
- Heat the vegetable oil in a frying pan.
- Place the white flour on a wide plate and coat the meat.
- Cook in the hot oil for 5-6 minutes on each side.
I could enjoy a well fried chicken anytime. I believe this is a reminiscence from my childhood when all I wanted to eat was fried, crispy or crunchy chicken. And maybe chicken wings. I still believe that nothing compares to those foods. Maybe except for a juicy cake with a lot of chocolate 🙂 I was also eating that when I was a kid.
Anyway, I stopped eating fried chicken for a long time because I thought it was kind of messy to cook it. When I was younger I was afraid of frying things because the oil always popped out in my face. No accidents happened but I still tried to avoid frying. Later, I found out that you shouldn't place wet meat for example in hot oil. After that “extraordinary” discovery, I realized that this way of cooking is not so dangerous. So I was able to come back to my fried chicken.
My kids also love this dish. I believe all the kids do. I try to serve the chicken to them accompanied by a great salad which will help the digestion because fried meat contains many fats.
I also marinate the thighs to bring some new flavors. You will need just a few ingredients to create a nice, quick dinner.
Start by preparing the marinade. Combine the spices: crushed garlic, dried thyme, smoked paprika and salt.
Chop the fresh parsley. You can use a smaller or larger bunch, depending on your taste. Replace parsley with coriander if you are looking for something more exotic. Or you may opt for rosemary or sage. But in my opinion, parsley is the best for this recipe.
Add the olive oil and balsamic vinegar to the marinade and stir well for the flavors to combine.
Rinse the meat and pat dry. Transfer the thighs in the marinade bowl and toss to coat. Cover with cling film and leave the meat to sit like this for at least 8 hours. You may prepare it in the morning and cook it when you come home from work.
Spread the flour on a wide plate. Place the meat on the plate and coat well.
Heat the oil in a frying pan. Transfer the chicken thighs to the pan and cook for 6 minutes on each side. Be careful not to burn it. I once placed the meat in the pan and went back into the house to search for something. Eight-nine minutes later a strange smell came out of my kitchen. When I rushed into the room, my chicken was quite black on one side. I only ate the salad that night.
When the thighs become golden brown, flip over and cook for 5-6 minutes more. If you are afraid that it is not cooked through, just try it. Make a shallow cut in the middle of the thigh. If the meat is white with no traces of pink you can remove it from the pan.
Serve with a huge salad and enjoy!
Ingredients
- 14 oz Chicken Thighs boneless, skinless
- 4 Garlic Cloves
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- Bunch of Fresh Parsley
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Balsamic Vinegar
- Salt to taste
- 3/4 cup White Flour
- Vegetable Oil for Frying
Instructions
- Crush the garlic cloves.
- Combine the crushed garlic with the smoked paprika, dried thyme and salt.
- Chop the parsley and add it to the other ingredients.
- Add the oil and balsamic vinegar and stir well.
- Transfer the meat to the marinade bowl and toss to coat.
- Let the chicken thighs marinate for at least 8 hours.
- Heat the vegetable oil in a frying pan.
- Place the white flour on a wide plate and coat the meat.
- Cook in the hot oil for 5-6 minutes on each side.
great recipe!