No Guilt Greek Fried Chicken Thighs Food

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.

NO-GUILT GREEK "FRIED" CHICKEN THIGHS

Steps:

• Place chicken thighs in a pot and add chicken broth plus enough water to cover. Cover the pot and bring to a rolling boil over high heat. As soon as the liquid reaches a vigorous boil, reduce the heat to low and cook the chicken, uncovered, at a very slow boil for 10 minutes. Remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (Test for doneness by removing a thigh and cutting into it. The exact time will depend on the size of the thighs.).
• Pour buttermilk into a resealable bag and add cooked chicken thighs. Refrigerate for anywhere from 30 minutes to 12 hours.
• Line a baking sheet with parchment. In a shallow dish, combine whole-wheat flour, cornmeal, lemon zest, oregano and poultry seasoning. Remove chicken from buttermilk; discard marinade. Dredge thighs in cornmeal mixture and place on parchment-lined baking sheet; let stand for 15 minutes.
• In an extra-large heavy skillet, heat vegetable oil to 400 degrees Fahrenheit. Flash-fry thighs for 12-15 seconds, or until coating is crispy and browned. Serve topped with lemon zest.

GREEK CHICKEN THIGHS

Steps:

• Preheat your oven to 350°F.
• Season the chicken thighs with salt and pepper on both sides.
• In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
• Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
• Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
• Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.

GREEK CHICKEN THIGHS

Steps:

• Rinse chicken and pat dry.
• Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
• Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
• Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.

GREEK STYLE CHICKEN THIGHS

Steps:

• Combine onions and garlic in oil, saute a few minutes; remove from heat.
• Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
• Place chicken in a baking dish, top with olives and tomatoes.
• Roast 15-20 minutes until chicken juices run clear.
• Remove from oven; top with parsley and feta cheese, serve.

EASY SKINLESS FRIED CHICKEN THIGHS

Steps:

• Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
• Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
• Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.