Choose boneless thighs to make the ultimate homemade fried chicken. For the coating, we’ve come up with a method that results in the crispiest finish ever! Pair this dish with a glass of White Melody by Oenou Yi – Ktima Vassiliades – it’s worth it!


  • 8 skinless boneless chicken thighs
  • Sunflower oil, for deep-frying

Spice mix

  • 2 tbsps paprika
  • 2 tsps garlic granules
  • 1 tsp chili powder
  • 1 tsp black pepper
  •  ½ tsp dried oregano
  • 1 chicken stock cube


  •  500ml whole milk
  • 2 tbsp cider, white wine vinegar or beer
  • 1 egg


  • 100g self-raising flour
  • 100g cornflour
  • ¼ tsp turmeric
  • Pinch of salt

To serve

  • Sesame seeds
  • Lemon
  • Fresh basil


  1. Make the spice mix by combining all the ingredients.
  2. Whisk the milk with the vinegar or beer, egg, ½ tsp salt and 1 tbsp of the spice mix in a bowl to make the marinade.
  3. Open the chicken thighs and put between two pieces of baking parchment paper, then flatten using a rolling pin.
  4. Transfer the chicken to the marinade, then cover and chill for 4 hours.
  5. Make the coating by combining the flours, turmeric and salt with the remaining spice mix.
  6. Drain the chicken thighs, reserving the marinade.
  7. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
  8. Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer.
  9. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins. Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
  10. When all the chicken has been fried, serve with sesame seeds, lemon and fresh basil and a glass of White Melody by Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.