Oven-fry your thighs
Because chicken thighs are moist and tender to begin with, they don’t require a lot of preparation for a tasty meal. For a meal that’s lower in fat, remove the skin from the thighs before baking.
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Ranch-Style Thighs
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons yellow cornmeal
1/2 teaspoon Italian seasoning
6 chicken thighs
1/2 cup Ranch-style salad dressing
Preheat oven to 375 degrees. In a shallow bowl, combine bread crumbs, Parmesan cheese, cornmeal, and Italian seasoning. Put salad dressing in a separate bowl. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-inch baking dish. Bake, uncovered, until juices run clear, about 45 minutes. For best results, verify doneness with a meat thermometer. Makes 3 to 4 servings.
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Oven-Fried Chicken
12 chicken thighs
3 large eggs
1 cup all-purpose flour
1 cup Italian-seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
2 tablespoons vegetable oil or olive oil
Preheat oven to 350 degrees. Place flour in a shallow bowl and mix in salt and pepper. Put the bread crumbs in another shallow bowl and beat the eggs in a third bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated.
Spread oil in a 9x13-inch baking dish that has been coated with nonstick cooking spray. Add the chicken to the dish and sprinkle with paprika. Bake 30 minutes, then turn pieces over and bake until juices run clear, about an additional 30 to 40 minutes. For best results, verify doneness with a meat thermometer. Remove from oven and drain on paper towels. Makes 6 to 8 servings.
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Oven-Fried Chicken Thighs
4 chicken thighs
1/3 cup dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
Preheat oven to 450 degrees. Mix the salt, pepper, and oil in a small bowl. Blend thoroughly. Place chicken in a baking dish that has been coated with nonstick cooking spray. Sprinkle the tops of the chicken with the crumb mixture. Bake until juices run clear, about an additional 30 to 40 minutes. For best results, verify doneness with a meat thermometer. Makes 4 servings.
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Pantry Pointers
If you buy chicken thighs with the skin on but decide to remove it before cooking, grasp the skin with a paper towel and pull the skin off. The paper towel prevents the skin from easily slipping out of your hands, and can be discarded after use.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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