Chicken Thighs Oven Fried
photo by Annacia
- Ready In:
- 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.
Questions & Replies
I made this on 11/28/10 for me and my Christopher. Twas super easy and super yummyful. :) I followed the recipe as it was, except I changed the bread crumbs to Frosted Flakes and the half and half to milk. I also only baked them for 35 minutes at 400F,since they were pretty thin. Will totally make again. :)
I now have a new love of oven baked chicken!!! I have always cooked my fried chicken on the stove top, but this is so much easier and taste the same way my Mother made it!!! Less time being in the kitchen over looking and flipping!!! Thanks BK for another great recipe!! Made and reviewed for the "Best of 2010".
You don't need the farm to tell you how glorious this is, nor do you need the farm to say this is one easy recipe, you don't need the farm commenting on the excellent taste for so little prep and so little work. No you don't need it, but you are getting it anyway. This is an awesome recipe, simple to make, but certainly not a simple taste. I added paprika to the seasoning part, as suggested, by the author, and it was as grand as grand itself. Go ahead, make this. You will be euphoric you did! Made for *Herb and Spice Month Paprika* French Forum March 2010
I quartered a whole chicken and allowed an hour too cook at 180C fan forced oven and cooked on a rack to allow the hot air to circulate around the chicken and it was nice and crispy and must admit the flavour of the instant potato was different (normally would not touch instant potato but in this case as part of the crumbing mix is was different and enjoyable), I did up the amount of the breadcrumbs and potato to 3/4 of a cup but honestly the extra was not needed and I did omit the garlic salt for garlic powder. Would like to try with just the thighes on the bone when the DH is on night shift as he really only likes breast meat (and the only way on the bone is to quarter a chicken) and thankfully the DS and the DM like the maryland (drumstick and thigh intacked). Overall an enjoyable chicken but one I would need to tweek just a little suit us better but would be happy to recommend. I must admit I really really enjoyed the wing part of the breast that was crumbed and wondered how the recipe would go as crumbed wings as a change from marinated wings - food for thought I think. Thank you Baby Kato, made for Everyday A Holiday.
FOUR CHICKEN THIGHS???? this recioe calls for 1/2 cup each Potato flakes and bread crumbs.... You end up with WAY too much dry mixture for only FOUR chicken thighs. I had four chicken legs, drumstick, and thigh, with back attached and STILL had enough dry mixture for at least two more legs. I would cut back to 1/4 cup each if you are only going to bake up four thighs!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.