Chef Andrea Moio
4 medium-size chicken thighs
1 stick of celery
flour, as necessary to coat the thighs
breadcrumbs, as necessary to coat the thighs
2l peanut oil
For the sauce
500g canned cherry tomatoes
1 clove of garlic
½ small onion
extra virgin olive oil, as necessary
salt, to taste
6 leaves of basil
tabasco, to taste
Bring some water to a boil with celery, carrot and onion. Then add the chicken thighs making sure they are completely covered. Cook it for 15 to 20 minutes. Then take the thighs out and pat them completely dry with kitchen paper towels.
Break the eggs into a bowl, add a pinch of salt and beat with a whisk. Put the flour and breadcrumbs in two separate dishes.
First, dip the thighs into the flour, coating them well. Then dip them into the egg, holding the upper part with the fingers. Finally, coat the thighs with breadcrumbs. Press down lightly with your hands to make sure the breadcrumbs coat the thighs completely. Place them in the refrigerator for a few minutes, covered with kitchen film.
To make the sauce, sauté garlic and onion in the extra virgin olive oil. As soon as the garlic is golden, remove it and add the cherry tomatoes, basil and salt. Simmer gently for about 20 minutes, stirring with a wooden spoon. Leave the sauce to cool, then add the tabasco sauce.
Heat the peanut oil in a deep pan to about 145°C. Fry the chicken thighs, adjusting the temperature of the oil so that they cook all the way through and do not burn.
Serve the fried chicken warm with the spicy sauce.