the sugar, powdered cinnamon and pinch of salt
in a bowl and set aside.
the chicken thighs for 10 minutes in a pot of
salted water. Drain and dry them, then dredge
and evenly coat them with the flour.
the olive oil in a large frying pan over moderate
heat and fry the chicken thighs until thoroughly
cooked and crisp on each side, about 15 minutes.
Place the chicken thighs on paper towels to
absorb any excess oil and dry them. Pass them
in the sugar-cinnamon mixture and evenly coat
them. Serve either hot or warm, depending on
Cucina Eoliana e Siciliana