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Crispy Chicken Thighs with BBQ–Orange Sauce.

Ingredients

For the marinade:

6 whole chicken thighs, cleaned and washed

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp oregano

1 tsp paprika

1 tbsp cornstarch

1 tbsp plain yogurt

4 cups milk (enough to cover the chicken in the jar)

For the sautéed sauce:

1 red onion, chopped

½ red bell pepper, chopped

1 white onion, chopped

1 tsp salt

1 tsp pepper (to taste)

2 meat bouillon cubes

6 tbsp BBQ sauce

100 ml (3 ⅓ fl oz) orange juice

For breading:

3 eggs, beaten with a pinch of salt

1 cup all-purpose flour

1 cup crushed cereal (cornflakes work well)

A bit of marinade liquid for moistening flour

Other:

Fresh cilantro (for garnish)

Oil for frying

Instructions
1. Marinate the chicken
Place chicken thighs in a large glass jar.

Add garlic powder, salt, pepper, oregano, paprika, cornstarch, and yogurt.

Pour milk until thighs are fully covered, leaving some headspace.

Seal the jar and shake gently to mix.

Marinate for 1 hour in the refrigerator.

2. Make the sauce
In a skillet, sauté red onion, bell pepper, and white onion with salt until lightly browned.

Add pepper, bouillon cubes, BBQ sauce, and orange juice.

Stir well and cook until thickened and concentrated.

3. Prepare for breading
In one plate, place flour and moisten with a bit of the marinade.

In another plate, place crushed cereal.

In a bowl, beat eggs with a pinch of salt.

4. Bread the chicken
Remove chicken from marinade, draining excess.

Coat first in flour, then dip into marinade again.

Next, dip into beaten eggs, then coat with crushed cereal.

5. Fry the chicken
Heat oil to frying temperature.

Fry two thighs at a time until golden and crispy.

Drain on paper towels.

6. Serve
Warm sauce if needed.

Place fried chicken on a plate, drizzle with sauce, and sprinkle with fresh cilantro.

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