Breaded Oven Fried Chicken Thighs Food

OVEN-"FRIED" CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
• Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
• Whisk eggs in a second bowl.
• Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
• Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
• Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CRISPY OVEN "FRIED" CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
• Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 165 degrees F.
• OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.

BREADED OVEN FRIED CHICKEN THIGHS

Steps:

• 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.☞TESTER TIP: 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.☞TESTER TIP: 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.

BREADED FRIED CHICKEN

Steps:

• Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
• Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

CHICKEN THIGHS OVEN FRIED

Steps:

• Preheat oven to 400°F.
• Wash chicken, pat dry and set aside.
• In bowl beat half and half with egg.
• In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.
• Dip chicken in egg mixture and then in bread crumb mixture.
• Sprinkle with butter and oil.
• Bake at 400°F for 35 minutes.
• Increase heat to 450°F and bake an additional 15 minutes.

AIR-FRIED BREADED CHICKEN THIGHS

Steps:

• Place chicken thighs and buttermilk in a non-reactive container with a lid or a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.
• Remove chicken from the refrigerator. Pour off buttermilk and let chicken rest on the counter while preparing the breading mixture.
• Combine flour, bread crumbs, Parmesan cheese, paprika, garlic powder, salt, onion powder, and black pepper in a large, shallow bowl or pie plate; whisk or stir with a fork until evenly combined.
• Preheat the air fryer to 375 to 380 degrees F (190 to 195 degrees C). Spray air fryer basket lightly with nonstick spray.
• Once air fryer is hot, press chicken thighs, 1 at a time, into the breading mixture and make sure breading sticks onto all sides as much as possible. Gently set into the air fryer basket. Repeat until all thighs are breaded and in the basket. Do not stack them on top of each other.
• Set air fryer for 25 minutes. When the time is up check temperature with an instant-read thermometer. Internal temperature should be 180 degrees F (82 degrees C). If they aren't quite done but the breading is getting dark, just close the basket again and let them rest, or you can turn the air fryer on again for a few minutes and check again. Serve immediately.

BREADED FRIED CHICKEN

Steps:

• Bring a large pot of salted water to a boil, add chicken.
• Reduce heat, cover and simmer for 30-40 minutes or until tender.
• Drain well.
• Cool before continuing.
• Cut chicken into 8 pieces.
• In each piece put a long deep pocket.
• Fill each pocket with approximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
• Heat oil in a deep fryer or skillet to 375-degrees F.
• Combine flour with salt and pepper in a pie pan.
• Put eggs in seperate pie pan.
• In a third pie pan put in bread crumbs.
• Dip chicken in seasoned flour, then in eggs, and finally in the breadcrumbs.
• Set aside while coating all pieces.
• Add chicken to deep fryer or skillet in batches and cook until golden (2-5 minutes on each side).
• Drain on paper towels before serving.