Tender Oven Baked Chicken Thighs

  • I made these last night. You will need the following:
    Chicken thighs bone in ( I baked six )
    Aunt Jemima instant potato flakes
    Three Eggs
    Garlic Salt, Pepper, Onion Powder ( or your favorite seasonings )
    Take the skin off of the thighs and trim any fat unless you like the taste of chicken fat. Season the pieces and then dip in egg wash made from eggs only. Put some of the potato flakes in a bowl and coat the chicken pieces well. Place on a greased pan and bake at 350. After thirty minutes give them a flip and go another thirty. Cooking time may vary in different ovens and temperatures. I let mine go about forty minutes and upped the temperature to 375 and went thirty minutes on the other side. I lined the metal pan with heavy duty foil but maybe parchment paper would be better or if you have a non stick pan that would be perfect. I had a couple stick and lost the crunchy coating that makes this a special dish. I have used several oven fried mixes and this is in my opinion the best since you season it the way you want it. I can't believe how good the flakes stuck and made an even crust. Served some broccoli with a cheese sauce and garden grown creamed sweet corn for sides. I don't see why you couldn't use boneless thighs as well, no bones to mess with but bone in are sometimes around a buck a pound.

  • Oops, think I goofed up. The potato flakes are Hungry Jack brand. Don't know why I got Aunt Jemima involved in this. I need to go look at the box in my cabinet to make sure. Anyway, it's good. I bought bone in thighs yesterday at HEB for .99 a pound so I'm set.