Bechamel Sauce
1 chicken bouillon cube
500 ml water
1 tablespoon butter
1 tablespoon wheat flour
Salt, black pepper, and nutmeg to taste
Creamy Chicken Thighs
1 chicken thigh
Seasoning with salt, garlic, and pepper for the meat
100 g bechamel sauce
100 g croissant crumbs
5 g grated Parmesan cheese
Fresh herbs (thyme, rosemary etc.) to taste
Half a can of oil for frying
Bechamel Sauce
1 chicken bouillon cube
500 ml water
1 tablespoon butter
1 tablespoon wheat flour
Salt, black pepper, and nutmeg to taste
Creamy Chicken Thighs
1 chicken thigh
Seasoning with salt, garlic, and pepper for the meat
100 g bechamel sauce
100 g croissant crumbs
5 g grated Parmesan cheese
Fresh herbs (thyme, rosemary etc.) to taste
Half a can of oil for frying
To make the Bechamel Sauce, dissolve the bouillon cube in water and reserve
Then, melt the butter, whisk in the flour, and gradually add the reserved bouillon mixture while continuously whisking to prevent lumps
Cook over medium heat for 5-8 minutes
Season the chicken thigh with salt, garlic, and pepper, and bake it covered with aluminum foil at 120°C for about 40 minutes
Meanwhile, prepare the breadcrumb mixture with herbs and Parmesan cheese
Let it rest in the refrigerator for 30 minutes before reheating the bechamel sauce
Dredge the chicken thigh in the breadcrumb mixture and fry it in hot oil.
