Savory Baked Chicken Thighs

I stopped eating fried chicken a long time, but that doesn’t mean I don’t miss it. Fortunately, now every time I see a KFC commercial, I think of the recipe I’m sharing with you today. It is one I like just as well as fried chicken.

Although you can use other cuts of chicken, I prefer chicken thighs over chicken breasts or fillets. Thigh meat has more flavor and stays moist. Chicken thighs also tend to be less expensive than chicken breasts or fillets.

This breading is a slightly tweaked version of one shared by a friend of the family with Aunt Jane. The originator is Dave Strachan (no relation, except that we Strachans all stick together).

Breading:

3/4 cup whole-grain seasoned bread crumbs
3/4 cup Parmesan
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. garlic powder
1/2 tsp. garlic salt or sea salt

Mix together breading ingredients and set aside. Preheat oven to 375 degrees. Lightly spray a baking pan with oil.

Place a quarter cup of the breading on a plate. Beat one egg in a bowl or use an equal amount of egg substitute. Dip chicken thighs in egg and then in the breading, using a fork to make sure the meat is covered with bread crumbs. Place breaded chicken thigh in the baking pan. Repeat with other pieces of chicken, adding more breading to the plate, as needed. Place remainder of breading in a covered container in the refrigerator for future use.

Cover the pan with foil and bake for 25-30 minutes. Remove pan from the oven and take off the foil. Bake another 25-30 minutes until chicken thighs are cooked and golden brown.

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