Oven Fried Chicken Thighs

5 (2)

I wanted to call this recipe Butter Mustard Parmesan Coated Oven Fried Chicken Thighs, but someone thought that was too long and cumbersome, so I went with Oven Fried Chicken Thighs.  Breasts were my chicken part of choice as an adult for years until about 5 years ago when I started testing recipes with thighs.  I now find both delicious.  Because thighs are fattier than the breasts, they are also moister in comparison.  And because they are dark meat, they have an intense flavor; breasts can turn out to be dry and chewy when cooked.  And thighs are budget friendly.

Here is I how I prepare it.  First, prepare the pan for the oven.  Line a half sheet pan with aluminum foil or parchment paper and place a baking rack in it.  Spray the rack well with cooking spray.  Then set up your dredging station.  Melt ½ stick of butter in a medium size bowl and whisk in 3 – 4 tablespoons of olive oil and about 1/3 cup of Dijon mustard.  In a pie plate, combine 1 ¾ cup of panko breadcrumbs and ¾ cup of freshly grated parmesan cheese (freshy grated makes all the difference in the world and I do it in the food processor with the steel blade).

Now pat boneless, skinless chicken thighs dry with a paper towel and dip them into the butter mustard mixture letting any excess drip back into the bowl.  Dredge them into the breadcrumb parmesan mixture pressing the crumbs on both sides of the thigh and place them on the rack.  Spray the tops of the thighs with cooking spray and pop them into a preheated 425-degree oven.  Bake 25 – 30 minutes or until they reach an internal temperature of 165 degrees.  Tent with foil and let rest for 10 minutes.  Drizzle with honey when you serve them.

This recipe is easy and delicious.  Kids love it.  Adults love it.  So, the next time you are in the mood for oven fried chicken, I hope you will try my Butter Mustard Parmesan Coated Oven Fried Chicken Thighs.

Oven Fried Chicken Thighs

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

Ingredients:

6 boneless, skinless chicken thighs, patted dry

½ stick of butter

3 – 4 tablespoons of olive oil

1/3 cup of Dijon mustard

1 ¾ cups of panko breadcrumbs

¾ cup of freshly grated parmesan cheese

Honey for drizzling

Directions:

1. Preheat the oven to 425 degrees. Line a half sheet pan with aluminum foil or parchment paper.  Place a baking rack inside the pan and spray will with cooking spray.
2. In a medium size bowl, whisk to combine the butter, olive oil and mustard. In a pie plate combine the breadcrumbs and parmesan cheese.
3. Dip the thighs into the butter mustard mixture, letting the excess drip back into the bowl then dredge in the breadcrumb parmesan mixture pressing the crumbs into the thighs.
4. Place on the baking rack, spray with cooking spray, and bake for 25 – 30 minutes or until they reach an internal temperature of 165 degrees.  Tent with foil and let rest for 10 minutes.  Drizzle with honey when you serve them.