Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
one cup Dijon mustard
one/two teaspoon cayenne pepper
1 one/2 cups panko breadcrumbs
three/4 cup freshly grated Parmesan
one/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
eight little bone-in chicken thighs (about two 1/2 lbs), skin eliminated
- Preheat the oven to 425 degrees F. Lightly oil a baking sheet. Mix the butter and garlic in a massive microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and one/four teaspoon of the cayenne.
- In another huge bowl, mix the breadcrumbs, Parmesan, chives, paprika and the remaining one/4 teaspoon cayenne. Sprinkle the chicken thighs with one/two teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch.
- Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink close to the bone, about 40 minutes.
- Transfer to a huge platter and serve.
This recipe is also scrumptious with boneless skinless chicken thighs. Put together the thighs the very same way and lessen the baking time by about five minutes, or until the inner temperature reaches 165 degrees F.