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Thursday, February 07 2013


       large eggs, beaten
     cups  panko
    1/2  cup  all-purpose flour
    1/2  teaspoon  celery salt
    1/2  teaspoon  garlic salt
    1/2  teaspoon  cayenne pepper
       large skinless, boneless chicken thighs, lightly pounded
    1/2  cup  canola oil
        Lemon wedges, for serving
Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.
Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.


Posted by: Send a Meal AT 09:08 am   |  Permalink   |  0 Comments  |  Email

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