Condiments First Courses Vegetarian Recipes Seafood Recipes Poultry Recipes Beef Recipes Pork Recipes Lamb Recipes International Recipes Healthy Choices Holiday Menus Crockpot Cooking Sweets and Desserts Top Cookbooks and Cookware Reader Submissions
Crispy, Crusty Chicken Thighs
Award winning of all the chicken thighs recipes is this Herb Crusted Chicken Thigh Recipe.
This easy chicken recipe is best if you allow the herb crust to set on the chicken for at least an hour in the refrigerator, or even overnight.
Make a double recipe because it is so good for lunch the next day!
A good substitution for the eggs is a small amount of milk. Using eggs is the best, because the coating will crisp more.
I use my Microplane Grater/Zester for adding the zest to this recipe. This handy ESSENTIAL kitchen tool will grab only the zest and leave the bitter membrane on the fruit.
Herb-Crusted Chicken Recipe
Herb-Crusted Chicken Thigh Recipe
8
chicken thighs
3 oz
parmesan cheese
peel of one lemon (just the yellow, not the white membrane)
2 cups
homemade breadcrumbs (or use 6 slices of homemade bread)
4 Tbs
sage
2 Tbs
dried rosemary
2
eggs
4 Tbs
olive oil
1
Preheat your oven to 375*
2
Remove the skin from the thighs.
3
Using your food processor fitted with the metal blade, grind the lemon peel and the Parmesan (cut it into smaller pieces, first) until crumbly. Add the breadcrumbs (or whole bread slices), sage and rosemary. Process all into fine crumbs.
4
Beat the eggs in a small bowl, and dip each piece of chicken into the egg, coating well.
5
Roll each dipped piece in the crumb mixture and roll to coat heavily.
6
In a large skillet, heat the oil and brown the chicken on all sides.
7
Remove from the pan, and place the chicken on a baking sheet. Place in the oven and bake for 30-40 minutes, until done.
8
Serve right away, or refrigerate for up to 2 days.
Servings: 4
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
peel of one lemon (just the yellow, not the white membrane)
for adding the zest to this recipe. This handy ESSENTIAL kitchen tool will grab only the zest and leave the bitter membrane on the fruit.
