For the chicken thighs, wash, dry and cut one side along the bone, salt and pepper. Whisk well egg, milk, a little salt and flour.
Pull the thighs well through the egg mixture and then deep-fry them through the breadcrumbs in oil heated to 170 °C until golden brown. Peel the potato and cut into sticks with a fry cutter.
Pre-fry in 175 °C hot oil for 5 min, lift up the sieve and then deep-fry again for 5 min until the fries are cooked through and crispy.
Preparation Tip:
The chicken thighs taste good even when enjoyed cold.
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