Tender chicken thighs in a crisp breadcrumb crust and sweet roasted sweet potatoes with smoked paprika — a simple, elegant dinner that comes together quickly and delivers a beautiful contrast of textures and flavors. Follow the steps below for juicy meat and an evenly browned crust with little excess oil.
Ingredients
- Sweet potatoes — 1.5 lb | 700 g
- Olive oil — 2 tbsp | 30 ml
- Smoked paprika — 1 tsp | 2 g
- Garlic powder — 1/2 tsp | 1 g
- Salt and black pepper — to taste (about 1 tsp salt and 1/2 tsp pepper)
- Boneless, skinless chicken thighs — 4 pcs
- All-purpose flour — 1/2 cup | 60 g
- Eggs — 2 pcs
- Breadcrumbs, preferably panko — 1 1/2 cups | 120 g
- Vegetable oil for frying — about 3/4 cup | 200 ml
Method
- Preheat the oven to 400°F | 200°C. Peel the sweet potatoes and cut them into wedges 3/4 to 1 inch thick. Toss with olive oil, salt, pepper, smoked paprika, and garlic powder. Arrange in a single layer on a parchment-lined baking sheet and roast for 20 minutes, turning the wedges halfway through.
- While the sweet potatoes are in the oven, cover the chicken thighs with plastic wrap and lightly pound them to an even thickness. Season both sides with salt and pepper.
- Prepare three dishes: 1) flour; 2) eggs, lightly beaten with a pinch of salt; 3) breadcrumbs.
- Dredge the thighs in flour and shake off any excess. Dip into the egg, then coat thoroughly in breadcrumbs, pressing gently so the crust adheres.
- In a wide skillet, heat a layer of oil about 1/4 inch deep to 338–347°F | 170–175°C. Fry the thighs for 4–6 minutes per side until deeply golden and cooked through (internal temperature about 165°F | 74°C).
- Transfer to paper towels to drain any excess oil. Serve immediately with the hot roasted sweet potatoes.
Nutritional value
| Serving | 1/4 of recipe |
| Calories | ≈ 680 kcal |
| Protein | ≈ 36 g |
| Fat | ≈ 34 g |
| Carbohydrates | ≈ 62 g |
| Fiber | ≈ 8 g |
| Sodium | ≈ 1200 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- For an even crispier crust, use panko breadcrumbs and let the breaded thighs rest for 5 minutes before frying so the coating sets better.
- No smoked paprika? Mix regular paprika with a pinch of ground cumin, or add a little chili for a sharper finish.
- To keep the oil from overheating, fry in batches and maintain a steady temperature: if the crust darkens too quickly, reduce the heat slightly.
- Lighter version: mist the breaded thighs with oil and bake on a rack at 410°F | 210°C for 18–22 minutes, then broil for 1–2 minutes at the end.
FAQ
Can I bake the thighs instead of frying them?
Yes. Place the breaded thighs on a rack set over a baking sheet, mist with oil, and bake at 410°F | 210°C for 18–22 minutes until golden. Finish with the broiler for 1–2 minutes if needed.
What can I use instead of sweet potatoes?
Regular potato wedges, pumpkin, or carrots all work well. The roasting time may vary slightly: look for a tender interior and a lightly browned surface.
How do I keep the crust crisp after frying?
Set the cooked thighs on a rack or paper towels and do not cover them. Serve right away, or keep them in a warm oven at 195–212°F | 90–100°C for 5–7 minutes to prevent the coating from softening.