Chicken thighs are moist and juicy, plus they’re easy to eat with your fingers. This oven-fried dish is delicious served hot or at room temperature.
8 bone-in skinless chicken thighs
1/2 cup flour
2 TBS buttermilk or milk
1 1/2 cups dry bread crumbs, seasoned to taste with freshly ground pepper, dried oregano and garlic powder
Paprika, sea salt & olive oil for drizzling
Heat oven to 400 degrees.
Place the flour on a plate. Beat the eggs in a shallow bowl with the buttermilk or milk. Place the bread crumbs in a plastic bag.
Dip the chicken thighs into the flour and then the egg mixture. Shake the thighs one at a time in the bread-crumb bag.
Coat a baking pan with cooking spray. Arrange the thighs in a single layer in the pan. Sprinkle with paprika and sea salt. Drizzle with olive oil.
Roast uncovered for 30 minutes. Gently turn chicken thighs over and roast for 20 – 30 minutes longer or until cooked through. Serve hot or at room temperature.
Gary: Chicken is a very versatile entrée, pairing well with various styles of sparkling, whites and reds. Think light and crisp for the sparkling and whites to go with the casual outdoor setting, warm breezes and sun. Riesling, Pinot Gris and Chardonnay without oak or having light contact can be perfect in a warm weather, picnic setting. Lighter reds – the style predominant in the Lake Erie Region – would be appropriate. Look toward Cabernet Franc, Chambourcin and Pinot Noir that are fresh and light and serve them on the cool side to enhance their fruit character.