Yield: 6 servings

Scott Nowell

Circa 2015: I love nice crispy chicken thighs. Great flavor and the coating is a real playground for experimenting with additional seasonings. Based on personal preference choose just flour coating, regular bread crumbs or Panko crumbs or use a variety.

For non-coated:

• • 6large chicken thighs, bone-in, skin-on
  • salt
  • freshly ground black pepper
  • flour

For coated:

• 2eggs
• milk
• 1cup seasoned bread crumbs, regular or panko
• – or –
• additional seasoned flour

Preheat oven to 425°F.

Line a quarter sheet pan with foil and spray or lightly coat with oil.

For all:

Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges. Note: if you’re a crispy skin fan you can skip the trimming.

Season both sides generously with salt and black pepper.

For coated:

Line up two or three bowls for a breading station. In the first place about 1/2 to 2/3 cup flour, season with generous pinch of salt and pepper.

In the second beat the eggs. Season with salt and pepper and mix in about 1/2 cup milk.

Optional: In the third, add the bread crumbs and season with additional salt and pepper to taste.

One at a time, dredge the thighs in the flour to coat completely. Shake or tap to remove excess.

Coat the floured chicken in the egg mixture, turning to coat completely. Drain excess.

Dip the chicken in the bread crumbs turning to coat generously or re-dredge the chicken in the flour.

Bake:

Place chicken skin side down in the prepared pan.

Repeat with remaining chicken.

Bake for 30 minutes, remove and turn chicken over.

While the chicken is baking, make mashed potatoes or rice pilaf and you choice of green vegetable.

Bake for 20-30 minutes more until crispy and temperature is at least 190°F.

Remove from oven and let sit for 10 minutes.

Serve with:
Starch: Mashed Potatoes, Rice, Pasta.
Veg: Any

Special Seasoning

Yield: 1 lb Seasoning Mix

• 4tbs white pepper
• 4tbs black pepper
• 3tsp garlic salt
• 3½tbs sage
• 1tbs coriander
• 4tsp ground ginger
• 1tbs plus 1 tsp cayenne
• 2tsp clove
• 2tsp allspice
• 2tsp savory
• 1tsp marjoram
• 1tsp thyme
• 1¼cups table salt

Add 24 grams mix to 1 cup AP flour