Crispy Parmesan-Baked Chicken Thighs Recipe

About this recipe

A high-protein dinner featuring tender chicken thighs coated in a crispy parmesan and paprika crust. Perfect for those seeking a satisfying and flavorful meal solution.

Ingredients

• 500 g Chicken Thigh Boneless
• 6 pcs Licious Brown Eggs
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 141 g Pam Grilling Grillades Cooking Spray
• 1 pack (500 g) Popular Essentials Regular Maida Flour
• 200 g Cremeitalia Sour Cream

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, combine 1/2 cup maida, 2 cups grated parmesan cheese, 3 tablespoons flour, 2 teaspoons paprika, and 1 teaspoon salt. Mix thoroughly.
3. 3. In a separate bowl, crack 2 eggs and beat them until smooth. Add 1/3 cup sour cream to the eggs and whisk until combined.
4. 4. Line a metal cookie sheet with aluminum foil and spray it with cooking spray.
5. 5. Dip each chicken thigh into the egg and sour cream mixture, ensuring it is fully coated. Then, dredge the chicken in the parmesan mixture, pressing gently to adhere the coating.
6. 6. Place the coated chicken thighs onto the prepared cookie sheet. Spray the tops with additional cooking spray and sprinkle any remaining parmesan mixture over the chicken.
7. 7. Bake the chicken in the preheated oven for 40 minutes, or until the coating is golden and crispy and the chicken is cooked through (internal temperature of 165°F/74°C).
8. 8. Remove from the oven and let the chicken rest for 5 minutes before serving.