Ingredients (serves 2)
- 4 chicken legs
- 200 g cornflakes
- 2 Eggs
- 30 g Parmesan cheese
- Pepper to taste
- Salt to taste
Mayonnaise ingredients
- 1 Eggs
- 15 ml white wine vinegar
- 200 ml sunflower oil
- Salt to taste
Preparation
For frying the chicken thighs, we recommend using a shallow, round pan with a diameter between 20 and 40 cm.
Pour in plenty of seed oil and heat to 180°C (350°F) before frying.
Meanwhile, in a bowl, finely crush the cornflakes, using a meat tenderizer if necessary.
In another bowl, beat the eggs, adding the Parmesan cheese and salt until smooth. Coat the chicken thighs with the breadcrumbs and fry. Cook two chicken thighs at a time for about 15 minutes (to avoid lowering the oil temperature). To ensure even cooking on all sides, turn the thighs every 2 minutes.
For the mayonnaise, use an immersion blender. Pour all the ingredients into a tall shaker; position the blender blades on the bottom, turn it on high, and hold it there until the mayonnaise begins to foam. Then, blend carefully, using top-to-bottom motions, until the sauce is smooth and lump-free.
Pour the prepared mayonnaise into a small bowl, covering it with plastic wrap to prevent a skin from forming. Store in the refrigerator for up to 1-2 days.
If you want to add a touch of excellence to your mayonnaise, add some fresh black summer truffle.
