Post by Kathy on Jan 5, 2020 18:09:05 GMT
Oven Fried Chicken
We love chicken thighs! This was making your own "Shake -N- Bake and it was pretty good! Chicken stayed crispy!
What the best thing is, it is baked in the oven and not fried in a bunch of oil! YAY! I'm sure this would work with breasts too! Nice dinner!
Served with Alfredo Noodles!
Recipe from Cooking Classy
2 cups Panko bread crumbs
2 Tablespoons olive oil
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
3 large egg whites
8 (5-6 ounces each) bone-in, skinless chicken thighs, visible excess fat trimmed
Preheat oven to 400°
Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray. Having a rack is important so chicken doesn't get soggy on the bottom.
Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten. Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.
In a separate shallow mixing bowl whisk together egg whites, salt and pepper until slightly frothy.
Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.
Transfer to prepared wire rack spacing evenly apart.
Bake in preheated oven until golden brown and cooked through, about an hour and internal temp reaches 165°
