Sunday, April 29, 2012

Oven Fry Chicken Thighs

Pin It Oven Fry Chicken Thighs

Oven Fry Chicken Thighs with Moss Curled Parsley garnish
I was craving my Creamy Potato Salad to go with this Chicken recipe so I made some last night. Here is the recipe if you would like to try it: When grocery shopping, we bought Kraft Oven Fry Extra Crispy Chicken and loved it. This is a very simple Chicken dish to make and is juicy and crispy. You will not miss that the Chicken is not fried. The taste will blow you away. As garnish on the Chicken Thighs and Potato Salad, I used Moss Curled Parsley from my hubby's indoor urban garden.

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.


Sophia/Two Frys

No comments:

Post a Comment