Thyme-Baked Chicken Thighs |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A healthier take on fried chicken, from Everyday with Rachael Ray. Ingredients:
3 lbs skinless chicken thighs |
1 3/4 cups low-fat buttermilk |
1 lemon, juice and zest of |
3 teaspoons kosher salt |
3/4 cup panko breadcrumbs |
4 teaspoons fresh thyme |
Directions:
1. Mix buttermilk, lemon juice/zest, and 1 tsp of salt in a resealable bag; shake to dissolve salt. Add chicken thighs and refrigerate to marinate (30 minutes to 12 hours).
2. Preheat oven to 425 degrees Fahrenheit. Mix panko, thyme and remaining salt in a shallow dish. Remove chicken thighs from buttermilk and discard marinade. Dredge chicken thighs in panko mixture and place on a baking sheet fitted with a wire rack.
3. Bake chicken for 30 minutes. Lower temperature to 300 degrees Fahrenheit and bake for an additional 30 minutes. Serve with lemon wedges.
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