Outstanding flavor. Not too mustard-y, just the right amount to give it zip. I drizzled olive oil over the top before baking to give the crumbs some sticking consistency. Really, really good recipe, good for company.
I buy boneless skinless thighs in bulk at COSTCO. This was one of my favourite recipes for them. I made them up and froze them individually on a cookie sheet and then packed them into Ziploc bags. I just popped them into the oven for a quick meal. I see now that this is not labeled under OAMC - but I am making it again today - so you may consider this recipe if you like to to prepare meals ahead of time.
I now have to make this weekly!!! I add some grated parm, garlic and onion powder to panko for coating. Bake at 400 for 45 minutes and spray the top and bottom with Pam, no turning...so easy and sooo good!!! Thank you!!
I'd add a tsp salt to the mustard/worcestershire, and let it marinate a bit.
REALLY good flavor (I was surprised at how good!)...but I used a Pampered Chef stone "pan" most of my coating stuck to the pan. Would definitely make this again and maybe try a Pyrex or other pan that I could spray first.
LOVELY flavor, I topped each piece w/a pat of butter after turning, used seasoned breadcrumbs instead of adding parsley (we're not fans) and enjoyed thoroughly. Not a scrap left. Poor cat.
I'm giving this 5 stars only because I can't give it 10. Everyone loved it! DH called and said he'd be home in 30 minutes, so I followed the recipe exactly and had it in the oven in a flash. 15 y/o ubber picky son couldn't get enough and 3 y/o DS ate an entire thigh by himself! DH says this is a keeper for sure. I love it because it is so easy to make. DH called and was home in 30 min. by the time he had a shower I had supper on the table. Thanks Karen! I can't wait to share this with my sister.
This is a good recipe for oven fried chicken. Very easy and low fat. I didn't dirty even one pan or bowl while making it! I put the mustard/worcestershire sauce in a cheap gallonsize ziplock bag, added the chicken thighs and wiggled it around to coat the thighs. (You could do this in the a.m. and have it ready for the coating when you get home!) Then I put the breadcrumbs in another bag and I just transferred 1-2 pieces at a time from one bag to the other for the coating process. I lined my oven broiler pan (bottom part only) with reynolds nonstick foil (really neat stuff!), so I didn't have to have a greased pan. After baking, the chicken, I removed the foil and since it hadn't torn at all, my pan underneath was perfectly clean! Yahoo! Threw away 2 ziplock bags and used the oven foil to wrap around my leftovers...not greasy at all. Of course, it would depend on how greasy your thighs might be. Mine were very lean. Next time, I will make this with a mustard that I love, maybe a beer mustard or raspberry mustard, etc. I'm not crazy about Dijon, even though I WANT To like it. The flavor definitely comes through, so I do advise people to use a mustard that they really like. My parsley had been frozen, so I put it in with the mustard instead of the bread crumbs. The recipe would be fine without it, too. I added some pepper, onion powder, garlic powder and a dash of cayenne to the mustard mixture. For the bread crumbs, I used Italian, as that's what I had on hand. Next time, I'd like to make my own wholewheat breadcrumbs, I won't mind dirtying the food processor since I don't have to dirty much else! For cooking time, I used a convection oven and since my thighs were boneless, they "spread" out quite a bit. I set my conv. oven to the 475 recommended, and the oven automatically adjusts itself down 25%. My thighs were actually done in 15 minutes, before I even had a chance to turn them. They really didn't need turning, anyway. They come out looking a lot like country fried steak...that's what my husband thought they were when he saw them! Thank you Karen, I will use variations on your recipe, over and over, I'm sure.
Wow! I used skinless, boneless thighs and homemade breadcrumbs. The flavor was awesome. I followed the recipe exactly and was totally impressed with the results. What I really appreciate is that I don't have a greasy mess on my stove top when the meal is done. Served with a green salad and a risotto. I'll be preparing this frequently!
Tried the recipe last night and it is wonderful. A little different taste and meat was so tender with the crunchy coating. It is a winner! GlendaP