Ingredients:

For the Chicken:

5-6 chicken thighs

Spices to taste: oregano, garlic powder, onion powder, pepper

Oil for frying

For the Salad:

2 handfuls lettuce

2 tomatoes, chopped

1 avocado, sliced

1 ball mozzarella, sliced

For the Dressing:

Olive oil

Basil

Garlic powder

Onion flakes

Instructions:

Prepare the Chicken:

Pat the chicken thighs dry with paper towels.

Season the chicken thighs with oregano, garlic powder, onion powder, and pepper. Make sure the spices are evenly distributed.

Heat oil in a deep-fryer or a large pot over medium-high heat.

Carefully place the chicken thighs in the hot oil and fry until golden brown and crispy, about 10-15 minutes, depending on the size of the thighs. Ensure the internal temperature reaches 75°C (165°F).

Remove the chicken thighs from the oil and place them on a plate lined with paper towels to drain excess oil.

Prepare the Salad:

In a large bowl, combine the lettuce, chopped tomatoes, sliced avocado, and sliced mozzarella.

Toss gently to mix.

Prepare the Dressing:

In a small bowl, mix olive oil, basil, garlic powder, and onion flakes. Adjust the quantities to your taste.

Drizzle the dressing over the salad and toss to coat evenly.

Serve:

Serve the crispy chicken thighs alongside the fresh salad.

Enjoy your meal with a healthy balance of protein and fresh vegetables!

This combination of crispy, flavorful chicken thighs and a fresh, vibrant salad makes for a delicious and satisfying meal. Let me know if there’s anything else you’d like to add or modify!