Crispy Chicken Thighs

Ingredients

• 16 chicken thighs (drumsticks)
• 200 g corn chips
• 2 Eggs
• 5 tbsp flour
• Salt
• black pepper (ground)
• 250 g tomatoes
• 100 g diced tomatoes (canned)
• 1.5 tbsp sugar
• 3 cloves garlic (finely chopped)
• 3 tbsp sunflower oil
• 2 tbsp Apple cider vinegar
• 2 tsp chili powder

Instructions

1. 1.

   Rub the chicken thighs with salt and pepper. Place the corn chips in a bag, close it, and crush them with a rolling pin until they break into crumbs; or pulse in a blender for larger pieces. Coat the thighs first in flour, then in beaten eggs, and finally in the crushed corn chips. Press the coating firmly onto each piece. Preheat the oven to 200 °C fan‑forced. Place the chicken on the middle rack of the oven and bake for about 30–35 minutes until golden brown.

2. 2.

   Heat the oil in a pan and sauté the garlic. Add the sugar and let it caramelize slightly, then add the tomatoes and simmer for about 5 minutes over medium heat. Season with salt and pepper. Stir in apple cider vinegar and chili powder, then allow the sauce to cool completely—best left overnight in the fridge.

3. 3.

   Serve the chicken thighs with the chilled sauce.