Not Your Grandma's Fried Chicken | ChopChop
Oven-fried chicken is way better than pan-fried. It tastes better, is better for you, and doesn’t smoke up the kitchen!
Hands-on time: 10 minutes
Total time: 45 minutes
Makes: 4 Servings
Mixing spoon or whisk
Fork or whisk
Large skillet or frying pan
Spatula or tongs
2 tablespoonsolive or canola oil
1 cupfine bread crumbs or panko
1⁄2 cupwhole-wheat flour
1 teaspoonkosher salt
1⁄4 teaspooncayenne pepper
1 tablespoondijon mustard
1 teaspoondried thyme
6skinless chicken thighs
- Turn the oven on and set the heat to 400 degrees.
- Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
- Put the bread crumbs, flour, salt, pepper, and cayenne (if you like it) on the plate. Mix well.
- Crack the eggs into the bowl and beat them with the fork or whisk until pale yellow. Add the mustard and thyme and mix well.
- Add the chicken pieces and swish them around until they are well coated with the egg mixture.
- Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
- Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
- Shake off any extra coating, then put the chicken pieces on the baking sheet. Be sure to wash your hands with soap and water after handling raw chicken.
- Once the oven temperature has reached 400 degrees, with the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.