Breaded Oven Fried Chicken Thighs

Instructions

Crank the oven to 350°F (176°C).

Line a large rimmed baking sheet with parchment paper. Set a rack inside.

Combine the flour and salt in a shallow plate. Whisk the eggs in a medium bowl. Scatter the bread crumbs on a second plate.☞ TESTER TIP: If you’re using unseasoned bread crumbs, add an extra pinch of salt to the flour mixture.

Season each piece of chicken with salt and pepper and then dip it first in the flour, shaking off any excess, then in the egg wash (allowing any excess egg to drip off), and then coat the thighs on both sides with the breadcrumbs and place on the lined baking sheet. Add extra bread crumbs to the plate, if needed.

Drizzle the coated thighs with olive oil, turning to coat both sides as evenly as possible.

Bake for 10 minutes. Turn and bake until the bread crumbs are golden and crisp and the chicken is cooked through with an internal temperature of 165°F (74°C), 10 to 15 minutes more.☞ TESTER TIP: If you're using a thermometer to check the temperature of the chicken, hold it parallel to the baking sheet and insert it through the side and into the center of the thigh. Do not try to do this while the baking sheet is still in the oven! Take it out and check it on the stove.

Serve the chicken thighs immediately with lemon wedges on the side for squeezing.

Mains