Recipe

Ingredients

1. 12 Skinless Boneless Chicken Thighs.
2. 285g (10oz) Plain Flour.
3. 3 Large Eggs.
4. 1 tbsp Celery Salt.
5. 1 tbsp Ground Black Pepper.
6. 1 tbsp Chili Powder.
7. 1 tbsp Paprika.
8. 1 tbsp Dried Mustard.
9.  1-1½ tsp Dried Thyme.
10. Oil.

Method

• Pre-heat the oven to 200°C: 400°F: Gas 6.  
• Mix all of the dry ingredients together in a bowl. 
• Whisk the eggs tother in another bowl.  
• Heat about 6mm (¼ inch) or oil in a large havy bottomed frying pan over a medium to high heat until the oil is very hot.  
• Dredge chicken thighs in flour mixture.  
• Dip into the beaten egg, then repeat the above step, patting off any excess.  
• Fry each thigh for a couple of minutes on each side or until golden brown, working in batches and transferring the cooked thighs to a baking sheet.  
• Place into the oven for about 8-10 minutes or until thoroughly cooked.