Garlic Parmesan Chicken Thighs
This engineered crust method is designed specifically for parmesan chicken thighs to ensure restaurant quality results in a home kitchen, eliminating the problem of soggy breading.
Equipment
- 9x13 baking dish (metal preferred)
- Shallow dish (for oil)
- Shallow dish (for crumbs)
- Fork
- Meat Thermometer
Ingredients
Chicken Thighs & Coating Ingredients
- 8 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3/4 cup parmesan cheese grated (recommend grating your own block)
- 1 cup plain bread crumbs
- 3 cloves garlic minced (or two teaspoons garlic powder)
- 1/2 teaspoon Italian Seasoning dried
- 1/2 teaspoon oregano dried
- to taste salt and black pepper
Instructions
Preparation and Dredging
- Prepare a 9x13 baking dish with non-stick spray and set aside. Use a light colored metal pan for best heat conduction.
- In a shallow dish combine olive oil and minced garlic.
- In a second shallow dish mix together bread crumbs, parmesan, Italian Seasoning, and oregano. Use a fork to break up any clumps of cheese so the mixture is uniform.
- Season the chicken thighs generously with salt and pepper on both sides.
- Take one thigh and dip it into the oil mixture, turning it to ensure every part of the meat is glistening with a thin, even coat of oil.
- Then dredge it through the bread crumb mixture. Press the meat down firmly into the crumbs to force the coating to adhere to the oil binder.
- Place the coated chicken thigh in the prepared baking dish, spacing them evenly to allow for airflow.
- Repeat for each thigh.
Baking and Finishing
- Bake in a preheated 375 degrees F oven for 30 minutes or until a meat thermometer inserted in the thickest part of the thigh reads 165 degrees F.
- Place chicken under the broiler for two minutes to brown the cheese and lock in crispness. Watch carefully to prevent burning.
- Remove from oven and garnish with fresh parsley, if desired.
Notes
For bone-in, skin-on thighs, increase bake time by 10-15 minutes and aim for an internal temperature of 175 degrees F. To store leftovers, allow the chicken to cool completely on a wire rack before refrigerating in an airtight container. Reheat using a toaster oven or standard oven at 350 degrees F for about 10 minutes on a wire rack over a baking sheet, avoiding the microwave.
Nutrition
Calories: 204kcalCarbohydrates: 1gProtein: 25gFat: 11g
Tried this recipe?Let us know how it was!