Crisp Baked Chicken Thighs
Crisp Baked Chicken Thighs
8 boneless, skinless chicken thighs
1 1/2 cups dried breadcrumbs
2 tbsp. minced fresh parsley
1 tsp. garlic powder
Salt (to taste) (*We recommend starting with 1 tsp.)
Pepper (to taste) (*We recommend starting with 1 tsp.)
1/4 tsp. red pepper flakes
1/3 cup melted butter
1 tsp. seasoning salt
Preheat oven to 350 degrees. Rinse chicken and pat dry with a paper towel. Combine the bread crumbs, parsley, garlic powder, salt, pepper, red pepper flakes and seasoning salt. Dip the thighs in butter and press into the breadcrumb mixture, coating well. Place the coated thighs into a baking dish (*dish should be sprayed with cooking spray). Bake for 1 hour.
*Johnna’s tip: Serve with corn on the cob or broccoli. This is the best dish when you love fried food, but are trying to avoid it. You get the flavor and light crispness that you want from fried food but the chicken is baked:-) We tried this recipe the other night and paired it with some beets and sweet corn on the cob…try it, it’s good!
8 boneless, skinless chicken thighs
1 1/2 cups dried breadcrumbs
2 tbsp. minced fresh parsley
1 tsp. garlic powder
Salt (to taste) (*We recommend starting with 1 tsp.)
Pepper (to taste) (*We recommend starting with 1 tsp.)
1/4 tsp. red pepper flakes
1/3 cup melted butter
1 tsp. seasoning salt
Preheat oven to 350 degrees. Rinse chicken and pat dry with a paper towel. Combine the bread crumbs, parsley, garlic powder, salt, pepper, red pepper flakes and seasoning salt. Dip the thighs in butter and press into the breadcrumb mixture, coating well. Place the coated thighs into a baking dish (*dish should be sprayed with cooking spray). Bake for 1 hour.
*Johnna’s tip: Serve with corn on the cob or broccoli. This is the best dish when you love fried food, but are trying to avoid it. You get the flavor and light crispness that you want from fried food but the chicken is baked:-) We tried this recipe the other night and paired it with some beets and sweet corn on the cob…try it, it’s good!
Picture source: http://recipes.howstuffworks.com/crispy-baked-chicken-recipe.htm
Category: chicken, Food.Fun.Stuff., health concious, main dish, Various Cooking Styles
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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Very tasty, VERY tender (my grandparents loved it, Fixodent and all), and very easy. I substituted cayenne pepper for the seasoning salt. The breading came out a tiny bit soggy, especially on the bottoms, but I’m definitely going to make this recipe again. I might try egg instead of butter and see if the breading is crisper. Thanks!
Good stuff! Thanks for the tips, I might try egg next time too;-)