Don't Forget the Chicken

        I've never been the best person to remember things. Lately, my memory has been especially terrible. Either that or someone's pulling a practical joke on me, in which case he or she is probably laughing it up somewhere. 
        See, I'll walk around with something important in my hand (i.e. my cell phone, which I lose on an almost daily basis) and then it just disappears. Vanishes. Out of thin air. I'll go to use my phone and realize my hands are empty, yet I can never remember having put the darned thing down. I would call it and listen for the ringtone, except it's always turned off somehow. A few days or even weeks later my phone will turn up in some bizarre place, like in my sock drawer, or in the little bag where I keep my toothbrush. How does this happen? I have no idea.

Oven-Fried Chicken

        There are some things, however, that I can commit to memory. A great recipe, for example. When I try out new recipes for dinner, I always hope that each one is tasty enough to qualify for my family's regular dinner rotation - the recipes we love enough to make time and time again. This recipe is a fairly recent addition to the rotation but my family has requested it many times since I first made it. Chicken thighs, breaded and "fried" in the oven.

        This yummy breadcrumb coating is by no means limited to chicken thighs. I have successfully breaded chicken breast with this same recipe, and I'm sure it would work with other cuts as well.
        Breading the chicken this way makes it very flavorful with a lovely spice, nice and crispy exterior, and a great aroma that fills your house as it cooks. You know that scent of a good meal that - as soon as it hits your nose (or smacks you in the face when you open the oven) - is capable of making you suddenly ravenous? 
        Well, that's exactly what this chicken does to me. 
        Every time.

---

Oven-Fried Chicken
(adapted from Allrecipes)
Print this Recipe
Yield: 7 to 10 servings


Ingredients
15 to 20 small chicken thighs
1 cup dried unflavored breadcrumbs
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 cup regular or low-fat mayonnaise
1/4 cup milk


Directions

1. Preheat oven to 350 degrees F. In a medium bowl, combine breadcrumbs, garlic powder, salt, pepper, thyme, and paprika. In a small bowl, combine mayonnaise and milk.
2. Dip chicken thighs in mayo mixture then roll in breadcrumb mixture to coat. Place chicken thighs in a lightly greased 9 x 13 inch baking dish. Bake in preheated oven for 45 minutes to an hour, or until juices run clear. Serve with a side of salad or other desired vegetables.