Comment je ferai les cuisses de poulet

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

1. 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

2. 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

3. 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

4. Drain the Chicken

   Remove the thighs with tongs and place on a plate lined with paper towels to absorb excess oil.

   Time: PT2M

5. 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

6. 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