@amysheppardfood: Garlic Butter Crispy Chicken Thighs When I shared my creamy cabbage & leek last week, I only had one question in the comments...how do you make the crispy chicken, so here it is! If chicken thighs aren't usually your thing, I reckon this recipe is going to completely change your mind. They're half the price of chicken breast, have so much more flavour and you get that lovely golden crispy skin. Next week I'm going to be sharing my recipe for the crispiest roast potatoes and Creamy One Pan Chicken Lasagne...so make sure that you're following me! I have written up the recipe for the chicken below, let me know in the comments if you'd have this with creamy mash or crispy roast potatoes! Amy x Feeds 4 6-8 chicken thighs (with skin) 70g plain flour 1 tsp dried oregano 1 tsp chilli powder 2 tsp paprika 40g butter (plus 30g for the drizzle) 1 tsp garlic puree 1 tsp finely chopped parsley Salt and ground black pepper Place the flour on a dinner plate. Add the oregano, chilli powder and paprika. Season with salt and pepper. Heat the oven to 200C fan Place the chicken thighs in the flour and roll them around until coated. Melt the butter in the pan and add a drizzle of vegetable oil to it. Heat until gently sizzling. Add the chicken thighs skin side down in the pan and fry on a medium heat for 5 minutes until the skin is golden brown. Turn the chicken thighs over. Place the pan in the oven (or transfer it to an ovenproof pan) and cook for around 20-25 minutes or until the chicken is cooked through. 5 minutes before the chicken is cooked add 30g of butter, a tsp of garlic puree and fresh parsley to the pan. Roast for 5 minutes. Serve the chicken with mashed potato and steam veg and drizzle over some of the garlic butter.

amysheppardfood

Open In TikTok:

Region: GB

Sunday 18 October 2026 18:43:44 GMT