Oven-fried chicken is way better than pan-fried. It tastes better, is better for you, and doesn’t smoke up the kitchen!
kitchen gear
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Baking sheet
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Mixing spoon or whisk
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Large plate
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Large bowl
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Fork or whisk
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Large skillet or frying pan
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Spatula or tongs
Ingredients
- 2 tablespoons olive or canola oil
- 1 cup fine bread crumbs or panko
- 1⁄2 cup whole-wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 6 skinless chicken thighs
- 1 lemon
Instructions
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Turn the oven on and set the heat to 400 degrees.
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Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
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Put the bread crumbs, flour, salt, pepper, and cayenne (if you like it) on the plate. Mix well.
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Crack the eggs into the bowl and beat them with the fork or whisk until pale yellow. Add the mustard and thyme and mix well.
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Add the chicken pieces and swish them around until they are well coated with the egg mixture.
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Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
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Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
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Shake off any extra coating, then put the chicken pieces on the baking sheet. Be sure to wash your hands with soap and water after handling raw chicken.
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Once the oven temperature has reached 400 degrees, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15-20 more minutes. Serve right away, with a quarter of a lemon on each plate.
