Comment je ferai les cuisses de poulet
Comment je ferai les cuisses de poulet is a easy French recipe that serves 4. 350 calories per serving. Recipe by La cuisine de marina on YouTube.
Prep: 13 min | Cook: 19 min | Total: 42 min
Cost: $21.90 total, $5.48 per serving
Ingredients
- 4 pieces Chicken Thighs (bone‑in, skin‑on, about 800 g total)
- 1 tsp Salt (to taste)
- 1 cube Natural Chicken Bouillon Cube (100 % natural, replaces regular stock cube)
- 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil)
- 1 tsp Mixed Herbs or Spice Blend (any blend you like – paprika, garlic powder, pepper, etc.)
- 2 cups Mixed Salad Greens (pre‑washed)
- 10 pieces Cherry Tomatoes (halved)
- 0.5 piece Cucumber (sliced thin)
- 2 tbsp Olive Oil (for dressing)
- 1 tbsp Red Wine Vinegar (for dressing)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Season the Chicken
Pat the chicken thighs dry with paper towels. Sprinkle salt, crumble the natural bouillon cube over the pieces, and add the mixed herbs or spice blend. Drizzle a little oil and rub everything together so the seasoning sticks.
Time: PT5M
Heat the Oil
Add the vegetable oil to the pan, enough to come about 2‑3 cm deep. Heat over medium‑high until it reaches 175 °C (350 °F).
Time: PT5M
Temperature: 175°C
Fry the Chicken
Carefully lower the seasoned thighs into the hot oil using tongs. Fry for about 6‑8 minutes per side, turning once, until the skin is deep golden and the internal temperature reaches 75 °C (165 °F).
Time: PT12M
Temperature: 175°C
Drain the Chicken
Remove the thighs with tongs and place on a plate lined with paper towels to absorb excess oil.
Time: PT2M
Prepare the Simple Salad
In a mixing bowl combine the mixed greens, halved cherry tomatoes, and sliced cucumber. Whisk together olive oil, red wine vinegar, a pinch of salt, and black pepper; drizzle over the salad and toss gently.
Time: PT8M
Plate and Serve
Arrange the fried chicken thighs on a serving plate beside the fresh salad. Enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Dairy‑free, Nut‑free
Allergens: None (contains chicken)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken drumsticks
- Instead of Salt: Sea salt
- Instead of Natural Chicken Bouillon Cube: Chicken stock powder, homemade broth
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Mixed Herbs or Spice Blend: Paprika, herbes de Provence
- Instead of Mixed Salad Greens: Romaine lettuce, baby spinach
- Instead of Cherry Tomatoes: regular tomatoes, diced
- Instead of Cucumber: zucchini
- Instead of Olive Oil: vegetable oil
- Instead of Red Wine Vinegar: apple cider vinegar
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Frying Pan or Deep Fryer
- Tongs
- Paper Towels
- Mixing Bowl
- Knife
- Cutting Board
- Thermometer (optional)
- Plate
Critical Steps — Do Not Skip
- Season the chicken thoroughly before frying.
- Heat oil to the correct temperature (175 °C).
- Fry until the internal temperature reaches 75 °C for safety and juiciness.
Chef Tips from the Video
- Pat the thighs dry and let them sit uncovered in the fridge for 15 minutes before seasoning for extra crispness.
- Add a small knob of butter to the oil during the last minute of frying for a richer flavor.
Troubleshooting
Chicken skin is soggy, not crispy.
Make sure the oil is at 175 °C before adding the chicken and avoid overcrowding the pan; dry the chicken thoroughly.
Chicken is undercooked inside.
Check internal temperature with a meat thermometer; if below 75 °C, continue frying a few minutes longer on lower heat.
Storage
Refrigerator: Store chicken in an airtight container for up to 3 days; reheat in oven to retain crispness.
Freezer: Wrap cooked thighs tightly in foil and freeze for up to 2 months. Thaw before reheating.
Room temperature: Do not leave fried chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the chicken up to 12 hours ahead and keep refrigerated; this deepens flavor.
- Fry the chicken a day before, then reheat in a 180 °C oven for 10 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken thighs in French home cooking?
In French cuisine, fried chicken (poulet frit) is a beloved comfort food often served in family meals and bistro menus. While not a classic haute cuisine dish, it reflects the French love for simple, well‑seasoned meat prepared quickly at home.
What are the traditional regional variations of fried chicken in French cuisine?
Different French regions add their own twists: in the south, herbs de Provence and garlic are common; in Alsace, a light coating of flour is used; in the north, a mustard‑marinade may appear. Marina’s version keeps it simple with a natural bouillon cube and any spices you like.
How is fried chicken traditionally served in France?
It is usually served hot with a simple green salad, pommes frites, or a buttery potato puree. The contrast of crispy skin and fresh salad is a classic French home‑cooking pairing.
What occasions or celebrations is fried chicken commonly associated with in French culture?
Fried chicken is popular for casual family gatherings, weekend lunches, and picnics. It’s also a staple at street‑food festivals and bistro brunches across France.
What makes Marina’s fried chicken thighs special compared to other French fried chicken recipes?
Marina emphasizes speed and simplicity – no marinating, no boiling, and the use of a 100 % natural bouillon cube that replaces traditional stock cubes, giving a clean, savory flavor without extra processing.
What are the most common mistakes to avoid when making fried chicken thighs using Marina’s recipe?
Common errors include not drying the chicken, using oil that isn’t hot enough, and overcrowding the pan. Each leads to soggy skin or uneven cooking. Follow the critical steps for seasoning, oil temperature, and batch frying.
Why does this recipe call for frying the chicken directly instead of boiling it first?
Marina argues that boiling adds extra time and can make the meat less juicy. Frying at the correct temperature cooks the interior quickly while creating a crisp exterior, preserving flavor and texture.
Can I make Marina’s fried chicken thighs ahead of time and how should I store them?
Yes. Season the thighs up to 12 hours in advance, keep them refrigerated, and fry when ready. Cooked thighs can be stored in the fridge for up to 3 days or frozen for 2 months; reheat in a hot oven to retain crispness.
What texture and appearance should I look for when the chicken is done?
The skin should be deep golden‑brown and slightly crisp to the touch. Inside, the meat should be opaque and juicy, and a meat thermometer should read at least 75 °C (165 °F).
What does the YouTube channel La cuisine de marina specialize in?
La cuisine de marina focuses on quick, everyday French‑style home cooking, offering practical tips, minimal ingredient lists, and easy‑to‑follow video tutorials for busy cooks.
How does the YouTube channel La cuisine de marina’s approach to French cooking differ from other French cooking channels?
Marina emphasizes speed and simplicity, often skipping long marinating steps and using ready‑made natural seasoning cubes. Her style is relaxed, conversational, and geared toward home cooks who want tasty results without elaborate techniques.
Last updated: September 6, 2026
