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Not Your Grandma’s Fried Chicken

Oven-fried chicken is way better than pan-fried. It tastes better, is better for you, and doesn’t smoke up the kitchen!
Prep Time 10 mins
Total Time 45 mins
Servings 4 Servings

kitchen gear

  • Baking sheet
  • Mixing spoon or whisk
  • Large plate
  • Large bowl
  • Fork or whisk
  • Large skillet or frying pan
  • 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
 

  • Turn the oven on and set the heat to 400 degrees.
  • Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  • Put the bread crumbs, flour, salt, pepper, and cayenne (if you like it) on the plate. Mix well.
  • 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.
  • Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  • Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  • Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  • 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.
  • 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.