Oh My JJ 🤩 How To Make Cheetos & Takis Fried Chicken Thigh 🍗🔥 Tina Mini Cooking

Ingredients

• 8 pieces Chicken Thighs (bone‑in, skin‑on; about 1.5 kg total)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Chili Powder (mild to medium heat)
• ¼ tsp Turmeric Powder (adds color and subtle earthiness)
• 1 cup All‑Purpose Flour (for dry coating; sifted)
• ½ cup Milk (for wet flour batter; can use water or plant milk)
• 2 cups Cheetos Crunchy Cheese Snacks (crushed into fine crumbs; any cheese‑flavored puff snack works)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying (e.g., canola, peanut))

Instructions

1. Season the Chicken

   Place the chicken thighs in a large mixing bowl. Sprinkle salt, black pepper, chili powder, and turmeric powder over them. Toss gently to coat all sides and let sit for 5 minutes to absorb the seasoning.

   Time: PT5M

2. Prepare Dry and Wet Coatings

   In a shallow dish, spread 1 cup of all‑purpose flour (dry coating). In a separate bowl, whisk ½ cup milk with a splash of water to create a thin wet batter.

   Time: PT3M

3. Crush Cheetos

   Place 2 cups of Cheetos in a zip‑top bag and crush with a rolling pin until fine crumbs form. Transfer to a shallow plate.

   Time: PT2M

4. Layer the Coatings

   One by one, dip each seasoned thigh into the dry flour, shaking off excess. Then dip into the wet milk batter, letting excess drip off. Return to the dry flour for a second coating, then press gently into the crushed Cheetos so the crumbs adhere fully.

   Time: PT8M

5. Heat the Oil

   Add 2 cups of vegetable oil to a deep frying pan or Dutch oven. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer or test with a small breadcrumb – it should sizzle and turn golden in ~30 seconds.

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower 2–3 coated thighs into the hot oil using tongs. Fry for about 6 minutes per side, or until the crust is deep golden and the internal temperature reaches 165°F (74°C). Transfer to a paper‑towel‑lined tray to drain.

   Time: PT12M

   Temperature: 350°F

7. Rest and Serve

   Let the chicken rest for 2 minutes before serving to allow juices to redistribute. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g