Chicken thighs pretending to be fried? Sign me up! One of the first things I can remember my mom delegating me to cook was Shake N Bake chicken. I don’t know why this memory sticks with me but maybe it’s because it’s always been one of my favourite things to make.
Not long after my mom passed away, one of my aunts sent me a few recipes in the mail, one of them was “Oven Fried Chicken” and I remember trying it out and thinking that it was basically as easy as Shake N Bake but exponentially tastier and probably healthier because it’s not from a package. I called my aunt and she told me, to my surprise, that this was one of my mom’s recipes. I had literally never eaten this in my life.
Anyway, I don’t think I’ve bought Shake N Bake since I received this recipe in the mail. I’ve tweaked a few things to make it my own and have a hard time only eating a couple of pieces of chicken. It’s great to keep in the fridge as leftovers for lunches for a couple of days.. if you can resist eating it! I created this recipe to feed one or two, but you can certainly multiply your butter and breadcrumbs if you’re making more chicken thighs .
This chicken is pretty versatile with what you can serve it with as well. Usually, Ian and I have it with pasta and Alfredo sauce and my favourite roasted broccoli. Most recently, I tossed an orange bell pepper in oil and seasoning salt and added that to the pan with the chicken, cooking for the full 45 minutes and they were so sweet and delicious! I also threw together some noodles, butter, garlic powder and lightly dried basil. So simple, yet so tasty.
Check out the recipe below and let me know what you think!
Oven Fried Chicken Thighs
Ingredients
- 4 chicken thighs bone in and skin removed
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup butter melted
- 1 clove garlic minced OR 1/4 tsp dried paprika (or both if you like!)
- Salt and pepper to season
Instructions
- Preheat oven to 375 degrees F
- Remove skin from chicken thighs and season with salt and pepper
- Melt butter in microwave in small bowl
- In a second small bowl, add bread crumbs
- Add minced garlic or paprika (or both) to the bowl with butter and stir to combine them
- Dredge chicken thighs in butter then breadcrumbs before setting onto an aluminum foil lined baking sheet
- Cook in oven for 45 minutes. Enjoy
- It's a great idea to toss veggies like broccoli, onions and peppers in a light tasting oil with salt and pepper and add them to the baking sheet to bake with the chicken
- Chicken should have an internal temperature of 165 degrees F before eating
Love these tasty, super easy and quick recipes. Made it with sauteed spinach (needed to be eaten) and leftover rice.
Awesome! Love to hear you are using what you’ve got in the fridge! Always my favourite thing to do is see what I can do with things that need to be used up.. waste is the worst!