Crispy Baked Chicken Thighs

 

8 chicken thighs boneless, skinless

½ cup butter

Rice Krispies 

Lawry’s Seasoned Salt

lemon pepper

garlic powder

onion powder

Preheat oven to 400℉.

Pat chicken dry and trim off any excess fat.

Melt butter in a shallow dish. Pour several cups of Rice Krispies cereal in a separate dish. Use your hands to very lightly crush the cereal just a few times.

Dip each chicken piece in butter on both sides and then dip the top side in the cereal. Use your hand to press a little more cereal onto the top and then place on a baking sheet.

Next, sprinkle all pieces with each spice.  If there is any extra butter in your dish, you can gently drizzle it over the chicken.

Bake for 20-30 minutes, until the chicken reaches an internal temperature of 175-185℉, and the cereal is golden brown and crisp. If you have convection mode on your oven, use the convection option for the last few minutes to get it nice and crispy.

Notes

You can make as much or as little chicken as you like!  1 stick of butter per about 8 thighs, so adjust accordingly.  When it comes to the cereal and seasonings, it’s not hard to eyeball, and the exact amount will vary depending on the size of your chicken pieces.

This recipe can be found here.

Maple-Mustard Chicken Thighs

 

1½ pounds boneless skinless chicken thighs, trimmed of excess fat

⅓ cup spicy brown mustard

1 Tbsp. yellow mustard

2 Tbsps. brown sugar

¼ cup real maple syrup

1 tsp. dried onion flakes

1 Tbsp. cider vinegar

2 tsps. soy sauce

½ tsp. black pepper

2 cloves garlic minced

kosher salt

 

Place the trimmed chicken thighs in a large Ziploc bag.

Combine brown mustard, brown sugar, maple syrup, yellow mustard, grated onion, cider vinegar, soy sauce, and black pepper in a small mixing bowl. Pour half of the mixture over the chicken thighs and refrigerate for 2-4 hours.

When ready to cook, preheat oven to 400°. Remove the thighs from the bag, place in pan, and sprinkle lightly with kosher salt. Bake for about 25 – 30 minutes. Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture. Drizzle with reserved sauce before serving.  

This recipe can be found here