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Breaded Oven Fried Chicken Thighs

Six breaded oven fried chicken thighs with four lemon wedges in a parchment-lined dish.


These breaded oven fried chicken thighs come together quickly with just a handful of pantry ingredients including flour, eggs, bread crumbs, and olive oil. Sounds like dinner to us.

Six breaded oven fried chicken thighs with four lemon wedges in a parchment-lined dish.

These breaded oven fried chicken thighs are superlatively easy to toss together in a jiffy. And while chances are you’re not going to turn to them at your next fancy schmancy dinner party, whenever that may be, these will more than please everyone at your table at every other dinner situation.Angie Zoobkoff

Breaded Chicken Thighs FAQs

Can you bread chicken with skin on?

We suspect you’ll be much more pleased with the results of this recipe when you use skinless chicken thighs. Save the skin-on chicken thighs for someplace where it hits the hot skillet unimpeded and has a chance to turn crazy crisp, like this crispy chicken with lemon and capers.

How can I zhuzh up these breaded chicken thighs?

If you want to glam up your chicken thighs with a little more bling (or simply need to adapt them to whatever you happen to have on hand!), you can easily add a generous pinch of dried or fresh herbs. Or maybe plenty of black pepper. Maybe even a handful of very finely grated Parmesan.

No bread crumbs? No worries. Instead, crush some potato or tortilla chips into fine crumbs or simply use the crumbs found at the bottom of your bag of chips. If you have some of those trendy gluten-free Inca-style corn nuts, you can crush them into a powder and they’ll work just dandy, too.

Can I make this with chicken breasts?

Yes. You can make this with whole boneless chicken breast, or smaller chicken breast cutlets. If using whole boneless breasts, you will likely need to increase the cook time to fully cook the chicken to an internal temperature of 165°F (74°C).

What should I serve with breaded oven-fried chicken thighs?

You can keep this a true comfort meal by serving with classic sides, like creamy mashed potato gratin, or mac and cheese, or you can glam up the meal a bit and serve it alongside an elegant salad, like this roasted beet and feta number.

Breaded Oven Fried Chicken Thighs

Six breaded oven fried chicken thighs with four lemon wedges in a parchment-lined dish.

These breaded oven fried chicken thighs come together quickly with just a handful of pantry ingredients. They have all the crispy goodness of fried chicken, without the mess and hassle of deep frying.

Jen Petrovic

Prep 15 mins

Cook 25 mins

Total 40 mins

  • Preheat the oven to 350°F (176°C).

  • Line a large rimmed baking sheet with parchment paper.

  • In a medium bowl, combine the flour and salt. Into a second medium bowl, crack the eggs and whisk to blend. Scatter the bread crumbs on a plate.

    If you’re using unseasoned bread crumbs, you may care to add an extra pinch of salt to the flour mixture.

  • Season each piece of chicken with salt and pepper and then dip it first in the flour, shaking off any excess, then in the egg wash (allowing any excess egg to drip off), and then coat the thighs on both sides with the breadcrumbs and place on the lined baking sheet. Add extra bread crumbs to the plate, if needed.

  • Drizzle the coated thighs with the olive oil, turning to coat both sides as evenly as you can.

  • Bake for 10 minutes. Then turn and bake until the bread crumbs are golden and crips and the chicken is cooked through with an internal temperature of 165°F (74°C), 10 to 15 minutes more.

    If you’re using a thermometer to check the temperature of the chicken, hold it parallel to the baking sheet and insert it through the side and into the center of the thigh. Do not try to do this while the baking sheet is still in the oven! First take it out and rest it on the stove.

  • Serve the chicken thighs immediately with lemon wedges on the side for squeezing.

Serving: 1portionCalories: 508kcal (25%)Carbohydrates: 34g (11%)Protein: 37g (74%)Fat: 24g (37%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 233mg (78%)Sodium: 375mg (16%)Potassium: 470mg (13%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 171IU (3%)Calcium: 80mg (8%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published April 1, 2020

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