PREPARATION
Prepare aromatic water:
In a large pot, mix water, onion, ginger, garlic, salt and black pepper. Bring to a boil, then simmer for 10 minutes to infuse the aroma. This will be used to pre-cook the chicken legs.
Chicken before cooking:
Add chicken thighs to the aromatic water and cook for about 15 minutes or until partially cooked. Remove from water and cool slightly.
Season and stuff the chicken:
Mix grated potatoes with 1/2 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, paprika and 2 tablespoons of flour. Stir in the shredded mozzarella cheese.
Carefully cut a slit in each chicken drumstick and fill with the cheese and potato mixture. If necessary, fasten with toothpicks.
Coat the chicken:
Prepare three shallow dishes: one with flour, one with beaten eggs and one with bread crumbs.
Roll each stuffed chicken drumstick in flour, dip in beaten egg, then roll in breadcrumbs to coat evenly.
cooking:
Preheat the oven to 200°C (400°F). Place coated chicken thighs on a baking sheet lined with baking paper.
Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden and crispy.
To serve:
Let the chicken rest for a few minutes before serving. This dish is perfect on its own or with your favorite sauce.
Enjoy Homemade Salted Chicken and Potato Chicken Thighs, a delightful twist on a classic sure to be a hit with family and friends!
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