Remove the skin from chicken thighs, rinse under running water and pat them dry with a paper towel.

If you can use a vacuum system machine, season the chicken with salt, pepper and paprika, rub the drumsticks and put them into the appropriate bags. Forget them for one night in the fridge. If you do not have vacuum machine, no fear! put them in a bowl, cover with cold water, add salt, pepper and paprika and stash again in the fridge overnight.

The next day, remove the chicken thighs from the sous vide bag or drain from the marinade. Pat them dry. Put flour, breadcrumbs, salt and pepper in a bag and then add the chicken thighs. Close the bag and shake happily.

Deep fry in hot oil until golden brown on each side. Serve hot.