Crispy Baked Chicken Thighs (for two)

 

 

I took what I thought was some chicken breast out of the freezer the other day only to discover when it had thawed out that it was boneless, skinless chicken thighs. I often buy larger packages of chicken and divide them into smaller packages and freeze to use at a later date.

I had to do a quick rethink about what I was going to make for my dinner.  I had bookmarked a recipe for some baked chicken thighs on Bunny's Warm Oven, and decided to adapt it to what I had on hand.

 

Her original recipe used bone in, skin on thighs, for which she removed the skin.  Not a problem. I have enough knowledge and experience to be able to make substitutions like that with no problem.

I also am not a huge fan of American mustard, much preferring Dijon mustard for its mellowness, color and flavor. Its just not as harsh and I like it better. I just find American mustard to be too sharp and vinegary. I also find the color a bit off putting. Neon Yellow.

 

Finally, I only had half the amount of chicken meat required.  Thankfully I am also very adept at  reducing full sized recipes to feed fewer people, so you will find that this version I am sharing with you today is enough for only two people.

I have been cutting most of my recipes down to sizes to feed only one or two people these days.  I find that a lot less food gets wasted that way, and I don't end up having to eat the same thing for days and days on end. It only makes sense.

 

The end result was succulent juicy chicken thighs with a beautifully flavored crisp bread crumb coating.  Because it is baked in the oven it is a lot healther than regular fried chicken.

Also removing the skin from the chicken also helps it to be healthier.   I did spritz the top of it with a bit of oil spray before baking to really ensure a crisp finish.

 

WHAT YOU NEED TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)

I know I say it all the time, but nothing here is out of the ordinary, with the exception perhaps of the dry Italian Salad Dressing mix, and I have given you a very suitable substitute for that in the recipe notes.

• 4 boneless, skinless chicken thighs
• 1/4 cup (60g) full fat mayonnaise
• 1 TBS Dijon mustard
• 1/2 cup (60g) fine dry bread crumbs
• 2 TBS grated Parmesan Cheese
• 1 tsp dry Italian salad dressing mix (see note)
• 1/4 tsp freshly ground black pepper
• low fat cooking spray

 

The mustard and mayonnaise in this recipe really help create a moist and delicious finish. I have not tried using low fat mayonnaise so I cannot say if that type of mayonnaise would work or not. 

Additionally lower fat mayonnaise includes an extensive list of additional ingredients which are used to replace the flavor of the fat, including additional sugar and other additives.

For myself, I say just use regular fat mayonnaise and reduce the additives and chemicals.

 

 

I used regular, unseasoned dry breadcrumbs, but I think Panko would also work well. I think you might also get away with using Italian seasoned dry breadcrumbs, but in that case, I would cut back on the Italian seasoning in the coating.

I usually like to grate my own cheese.  Whatever you do, use real cheese and not that stuff from the green can.

 

HOW TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)

This really was very easy to make. I love that the end result with a nice and crisp coated chicken which didn't involve frying at all.

Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.

Whisk the mustard and mayonnaise together in a small bowl.

Whisk the breadcrumbs, seasoning mix, cheese, and black pepper together in another bowl.

Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.

After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.

Place onto the baking tray, leaving space in between each. Spray lightly with some low-fat cooking spray.

Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.

Notes

If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs.

I was really pleased with the end result of this dish. The chicken was nice and moist and not dried out in the least. The crumb coating was lovely and crisp and the flavors were really delicious.

I served it simply with some buttered mashed potatoes and some garlic steamed spinach.  To make garlic steamed spinach, wash your spinach and then drain lightly.  You can trim off the stems if you find them bothersome.

Melt a small knob of butter in a skillet.  Add a clove of garlic which you have peeled and given a good bashing to.  Leave for several minutes and once the butter starts to foam and turn nut brown start adding the spinach by the handful, leaving it to wilt down before you add another handful.  Season lightly with salt and pepper if desired.

It's really tasty done this way!

Some other chicken recipes on The English Kitchen that you might enjoy are:

DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters are beautifully flavored by marinating them in a spicy marinade.  I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. Quick, easy and delicious.

APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg.  A very simple recipe, it's one of those meals that basically cooks itself, leaving your hands free to get on with the rest of the dinner.

Yield: 2

Author: Marie Rayner

Crispy Baked Chicken Thighs

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A delicious and easy way to cook boneless, skinless chicken thighs so that they are crisp on the outside, tender inside and filled with lush flavors!

Ingredients

• 4 boneless, skinless chicken thighs
• 1/4 cup (60g) full fat mayonnaise
• 1 TBS Dijon mustard
• 1/2 cup (60g) fine dry bread crumbs
• 2 TBS grated Parmesan Cheese
• 1 tsp dry Italian salad dressing mix (see note)
• 1/4 tsp freshly ground black pepper
• low fat cooking spray

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
2. Whisk the mustard and mayonnaise together in a small bowl.
3. Whisk the bread crumbs, seasoning mix, cheese, and black pepper together in another bowl.
4. Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
5. After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
6. Place onto the baking tray, leaving space in between each. Spray lightly with some low fat cooking spray.
7. Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.

Notes

If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs

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