|Oven Fry Chicken Thighs with Moss Curled Parsley garnish|
|Moss Curled Parsley from Allen's Indoor Urban Garden|
5-6 Bone-In (skin on) Chicken Thighs.
1 package Kraft Oven Fry Extra Crispy Chicken.
1 Extra Large Egg.
2 tablespoons Badia Gourmet Blends Poultry Seasoning.
2 teaspoons Kosher Salt.
1 teaspoon Black Pepper.
2 tablepsoons Vegetable Oil.
Parsley (I used Moss Curled Parsley) to garnish.
|Creamy Potato Salad with Moss Curled Parsley garnish|
Preheat oven to 400 degrees F.
Pat Chicken Thighs dry with paper towel and season on both sides with 1 teaspoon each of Kosher Salt and Black Pepper.
Coat metal baking pan with Vegetable Oil.
Take Egg, lightly beat and place in dish.
Take coating mixture and place in dish. Add 1 teaspoon Kosher Salt and 2 tablespoons Poultry Seasoning and combine.
Dip each Thigh in egg wash on both sides; shake off excess.
Then dip each Thigh on both sides into coating mixture pressing down to make sure fully covered.
Place in baking pan and do remaining Thighs.
Discard any leftover mixture.
Bake for 20-25 minutes then turn Chicken Thighs over and bake an additional 20-25 minutes. Place on wire rack for 5 minutes before serving.
Garnish with Parsley and serve with Creamy Potato Salad or other side dish.