Quarantine Cooking Baked Chicken Thighs With Panko & Parmesan Coating
6 Chicken thighs (we used boneless/skinless but John’s son Mike, who gave us the recipe, used bone-in with skin and raved about it.)
5 tablespoons butter or safflower oil
2 teaspoons real maple syrup or honey
3 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1 ¼ cup panko bread crumbs
1/3 cup grated parmesan cheese
½ teaspoon sweet paprika
¾ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 400.
Line baking sheet with aluminum foil and pam it up. (The foils makes it crispier.)
Pat dry the chicken, salt & pepper.
In a small bowl, combine the butter/safflower oil with mustard, maple syrup (or honey) and garlic powder.
In another bowl, mix panko bread crumbs with cheese.
After washing hands, use fingers to rub butter/mustard mixture all over chicken. Press in the bread crumbs on all sides of the thighs.
Place the chicken on the sheet pan and cook 40-50 minutes or until a meat thermometer hits 165 degrees.
Note: This was really yummy. We plan on trying it again without the cheese for a different taste. Thank you, mike!! Love you!!
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