Chicken thighs with cinnamon; Cosce di pollo fritte con cannella
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Submittor: Lisl D. Wilkinson (MHEF)
Number of Servings
4
Ingredients
8 chicken thighs,1 teaspoon powdered cinnamon,1/4 cup sugar,1/4 cup flour, Pinch of salt,Olive oil
Directions
Combine the sugar, powdered cinnamon and pinch of salt in a bowl and set aside.
Gently boil the chicken thighs for 10 minutes in a pot of salted water. Drain and dry them, then dust them with flour.
Heat 2 generous tablespoons of olive oil in a large frying pan over low-moderate heat and fry the chicken thighs until they are thoroughly cooked, golden, and crisp on each side.
Place the chicken thighs on paper towels to absorb any excess oil and dry them.
Roll the chicken thighs in the sugar and cinnamon and lightly and evenly coat them with the mixture.
Serve either immediately.Comments
This is an old recipe from the Eolian Islands in Italy.
