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Wednesday 18 February 2015

Crispy Baked Chicken Thighs Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Baked Chicken Thighs Biography

source (google.com.pk)

In the springtime our schedule gets a little bit nuts. Actually, it’s a lot nuts.
My husband is a varsity lacrosse coach for a local high school, which means some weeks he’s home around 7:30 p.m., and other weeks he’s not home until 10:00 p.m. or later. This makes cooking a family dinner kind of interesting. By “interesting” I mean challenging. And by “challenging” I mean impossible.

Easy Oven Fried Chicken Thighs
Unless we wanted to live like the families in The Night Circus. Or if we wanted to live like vampires. Except I’m not sure that either lifestyle would mesh well with the kids’ school and our day jobs. So instead I’ve been trying to cook meals that the kids and I can eat together, but will also save well for a late night re-heat for the husband.
Or, on days where he’s home a little earlier I’ll feed the kids first and then the two of us will eat our dinner together, later. By “together” I mean me in the living room, and him down in the man cave. I wanted to clarify the “together” part in case you thought we were the romantic type that ate together by candlelight at the dining room table once the kids were in bed.

Because we’re not that type at all. Actually, I’m not. He is. It’s a little backwards, I know. But it works for us. Most of the time.

Here’s a simple favorite that reheats well: easy oven fried chicken thighs (yes, with perfectly crispy skin!). I like to pair it with creamy buttered mashed potatoes, and steamed corn. Mmmm….
5.0 from 1 reviews
Easy Oven-Fried Chicken Thighs with Perfectly Crispy Skin

Prep time
5 mins
Cook time
50 mins
Total time
55 mins
Author: Liza | (a)Musing Foodie
Serves: 4
Ingredients
    4 chicken thighs, bone-in and skin on
    2 tablespoons olive oil
    1 teaspoon garlic salt
    ¼ teaspoon finely ground black pepper
    1 tablespoon dried parsley
Instructions
    Preheat the oven to 425°F. Place the chicken thighs on a baking sheet and drizzle them generously with olive oil. Sprinkle each chicken thigh with garlic salt, pepper and parsley.
    Bake for 50 minutes, until the skin is golden and crispy. Remove from the oven and let rest for 5 minutes before serving.

Well thats a mouthful aint’ it?   But that’s what this is – Buttery, Dijon, Parmesan Crusted Oven Baked Chicken Thighs! They are super crunchy and one of the best things I’ve made! No kidding…they are in my top 10 if not my top 2 favorite recipes…evvverrrrr!
Mr. Laughing Spatula hums when he eats these….you know… the nom nom hum? Nommm, nommmm, nommmm…I just love it when he talks food to me :)
This is the third time I have made this and the first time the photo’s are acceptable to post – what is it with this chicken anyway? I practically had to force it down my camera’s throat – finally drizzled some honey on it to make it all shiny and pretty but now it’s ‘Buttery Dijon Parmesan Crusted Oven Baked Chicken Thighs with Honey”…jeesh, it will take you longer to say it than to cook it!
Make a double batch and use the left overs for crunchy chicken salad the next day. (okay, I know I always say that – but I love left overs for lunch).

Butter Chicken2
5.0 from 6 reviews
Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs
A Crispy Oven Friend Chicken!
Author: Kathi @ Laughingspatula.com
Ingredients
    6-8 boneless chicken thighs (bone in would be fine too, just increase cooking time)
    4 tablespoons melted butter
    ⅓ cup dijon mustard
    1½ cup Panko crumbs
    ½ cup grated parmesan cheese
    Salt and Pepper to taste
Instructions
    Preheat oven to 400 degrees. (use convection feature if you have it).
    Line a sheet pan with foil for easy clean up.
    Spray heavily with no stick spray.
    Rinse and pat dry chicken thighs - set aside.
    Mix together melted butter and dijon in a medium bowl.
    Combine Panko, parmesan, salt and pepper on a dinner plate or platter.
    Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is coated.
    Press each chicken thigh into Panko crumb mixture and place on prepared pan.
    Spray top of coated chicken thighs with additional non stick spray.
    Bake for about 25-30 minutes until coating is crispy and brown and chicken is cooked though.
Baked barbeque chicken is one of the easiest and tastiest ways to feed a group of people. This is a recipe I've been doing for years and it comes out perfect every time! I like to use chicken thighs because they stay more moist than most cuts.
You can definitely use skinless and/or boneless chicken for baked barbeque chicken, but there's a higher chance of it drying out and it's just not as yummy without all the crispy skin. :D
This recipe takes about an hour to make, but most of it is baking time so you'll have lots of time to make all the sides!
P.S. Sorry for the poopy photos! Next time I make it I'll do it not when it's getting dark and get new ones. ;)
    chicken pieces - I love bone in skin on thighs and highly recommend them!
    barbeque sauce (make your own or do it the store bought way)
    salt and pepper
    cooking oil
    a baking tray
    a rack
    aluminum foil (optional but makes clean up so much easier!)
    a pastry brush (I like silicone for these)
    a ramekin or bowl for holding the barbeque sauce

Step 2: Prep the chicken, preheat the oven
If you've bought the standard "sold-in-huge-packs-full-of-nasty-stuff" chicken you'll probably want to clean it up a bit. Pluck out any excess feathers and trim off excess fat and skin - it's especially bad on thighs!
Flip the chicken pieces and have a look at the flesh side. Any big clumps of fat? Five excess inches of skin randomly hanging out? Trim everything up a bit with kitchen shears or a sharp knife. Once everything's trimmed up, sprinkle on some salt and pepper.

Crispy Baked Chicken Thighs