Fried chicken with a hot corn dip

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 610 Kcal, 38g Protein, 25g Carbohydrates, 39g Fat


  • Chicken
  • 4 chicken thighs (each approx. 160 g)
  • 2 tbsp white flour
  • 80 g panko breadcrumbs or regular breadcrumbs
  • 0.5 tsp garlic powder
  • 2 eggs
  • 0.5 tsp salt
  • a little pepper
  • 0.25 tsp paprika
  • oil for deep-frying
  • Dip
  • 0.25 tsp salt
  • 1 red chilli, deseeded, finely chopped
  • 1 tbsp ketchup
  • 200 g sour single cream
  • 100 g corn kernels, drained, roughly chopped
  • a little pepper

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  • Chicken

    Halve the chicken thighs. Place the panko breadcrumbs in a deep bowl and empty the flour into a shallow bowl. Whisk the eggs in a deep bowl, season. Toss the chicken in the flour in batches, shake off the excess, then dip the chicken in the egg. Coat the chicken in the breadcrumbs, pressing firmly on the crumb coating. Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.
  • Dip

    Combine the single cream with the ketchup, chilli and corn, season. Serve the dip with the chicken.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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