Baked Chicken Thighs

I got the idea based on something I saw on the food channel. The lady used cornflex as a breading. She also did not fry but baked the  chicken thighs.
 
A pack of boneless and skin less chicken chicken thighs is best for this.
In a bowl mix
  • 3 heaping table spoons of green jogurt
  • 1/4 cup of butter milk
  • 1 tsp of sweet paprika
  • 2 tsp of Old Bay seasoning
  • a bit of salt and pepper

 
Preheat the oven to 450F.  
Line a baking tray with parchment paper and put a cooling rack to it.
Add 4 cups of cornflakes into a zip lock bag and crush them with a rolling pin. Empty them onto a deep plate. The assembly line looks like this.
Salt and pepper lightly the chicken thighs, dip them in the yogurt mixture, dip them into the crushed corn flex. Put them onto the cooling rack onto the tray. Repeat until all are done.
As you can see, I didn't add the cooling rack onto the tray. As a result there was not really a crust at the bottom side of the chicken. Oh well, live and learn. It didn't have any impact on the taste though.
Bake in the oven for 45 minutes with convection turned on.

I served them with some BBQ sauce and fries.
As a side a salad is really nice.
Note to self: corn flex as breading and using yogurt and buttermilk as a binding agent is a keeper.
 
-Mahlzeit-

 
 
 
 
 
 
 
 
 

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