Baked and fried, how is this possible you ask? It is! This recipe is an at home NFL party favorite. This tasty and easy recipe is something different from the average buffalo wings and you can cook it a few different ways. This recipe can be cooked with a twist of coconut oil or just with that down south, good ole’ country cooking oil.
8 chicken thighs
¾ cup all-purpose flour
2 large eggs
Italian bread crumbs (can also use panko bread crumbs)
1/3 cup of Canola or Coconut oil (whichever you prefer)
Preheat the oven to 425 degrees.
Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with Lawry’s salt and pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Then dredge thighs in eggs (beaten) on both sides. Finally coat both sides of chicken thighs in bread crumbs.
Pour 1/3 of oil of choice in baking dish. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. I even flip the chicken over once after the first 20 minutes to make sure each side is crispy. The juices should run clear when the meat is pierced with a knife. Take out of oven and enjoy!