BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS
I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.
Provided by Doug in Manhattan
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
- Place corn flake crumbs in a bowl.
- Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
- Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
- Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
- Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Let the thighs rest on the baking rack for at least 15 minutes before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 346.2 mg, Sugar 3 g
CRUMB-COATED CHICKEN
"This recipe is easy enough for kids to do, and our family loves it!" writes Ginny Watson (pictured) of Broken Arrow, Oklahoma. A crumb coating adds savory flavor to the chicken and keeps it moist while it cooks.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.
Nutrition Facts : Calories 311 calories, Fat 12g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 414mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
CRUMB-COATED CHICKEN THIGHS
These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. -Kara De la vega of Suisin City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. , Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a thermometer reads 180°.
Nutrition Facts : Calories 0g sugar total.
PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME
Who isn't looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
Provided by Jenny Rosenstrach
Categories Bon Appétit Dinner Chicken Roast Carrot Thyme Mustard Breadcrumbs Quick & Easy
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
- Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
- Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.
CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
- Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
- Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
- In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
- Place the coated chicken thighs on the rack over the prepared baking sheet.
- Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.
Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BREAD-CRUMB-COATED CHICKEN
Categories Chicken Poultry Bake Kid-Friendly Graduation Dinner Winter Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. and line a baking sheet with foil.
- Tear bread into pieces and in a food processor pulse until finely ground. In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste. Melt butter and stir in mustard and salt and pepper to taste.
- With a sharp knife cut chicken thighs from legs. Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
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