Flavorful, juicy, with insanely tender meat, here is the perfect recipe to treat yourself over the weekend.
Crispy Baked Parmesan Chicken by Sandra Valvassori is one of our favorite dinners. It's quick, easy, yummy; AND its's a family-friendly one that you just can't get enough of!
- 2 cups panko or fresh breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper or more or less to taste (can omit if you don't want any spice)
- 1 tbsp Hiç Premium Extra Virgin Olive Oil
- ½ cup Dijon mustard
- 1 egg white
- 8 skin-on, bone-in chicken thighs trimmed of fat and some skin
- Kosher salt
- Lemon wedges, for serving
Place a rack in highest position in oven; preheat to 425°F. Line a large baking sheet with parchment paper (optional for easy cleanup).
In a medium, shallow bowl mix the breadcrumbs, Parmesan cheese, paprika, garlic powder, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Add 1 tablespoon olive oil and use your hands to thoroughly coat the mixture.
In another medium, shallow bowl whisk the mustard with the egg white until well combined. If too thick, add a teaspoon (or two) of water, wine, or chicken broth to loosen.
Pat the chicken dry with paper towels and season generously on both sides with salt and pepper. Dip one chicken piece, top side only, in the mustard mixture then place the coated side only in the crumb mixture, pressing firmly to make the crumbs adhere. Place on the prepared sheet pan, crumb-side up. Repeat until all chicken is done. Tip: After dipping a few pieces, use your fingers to fluff up the breadcrumb mixture. A packed down mixture does not stick as well.
Bake the chicken for 40 minutes, or until nicely browned. Serve with lemon wedges, if desired.
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